HASH BROWN EGG CUPS (TUESDAY)

1/4 cup unsalted butter 1 small yellow onion, finely

diced

4 cups frozen sweet potato

tots, thawed

2 cups frozen potato tots,

thawed

8 eggs

1 teaspoon coarse salt 1 teaspoon pepper

Heat oven to 400 degrees. Melt butter in a medium nonstick skillet on medium-high heat. Add onion; cook, stirring often, 5 or 6 minutes or until softened. Add all potato tots and cook, using a wooden spoon to stir and break up potatoes, 10 minutes or until potatoes resemble hash browns. Remove from heat. Line a large colander with several paper towels; add hash brown mixture. Cover with paper towels and squeeze out as much moisture as possible. Transfer mixture to large bowl. Coat 8 medium muffin tins with cooking spray. Divide hash brown mixture evenly among cups (a few tablespoons each). Press down mixture into bottom and up sides of cups, creating a tight nest. Spray again. Bake 20 minutes. Remove from oven; crack 1 egg into each cup. Sprinkle with salt and pepper. Return to oven; bake 6 to 8 minutes or until whites are set and yolks are desired degree of doneness; serve warm. (Adapted from “Siriously Delicious” by Siri Daly, Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation, New York, NY. All rights reserved.) Makes 8 egg cups.

On Tuesday, it’s breakfast for dinner with Hash Brown Egg Cups. CONTRIBUTED BY TIME INC. BOOKS/ JENNIFER CAUSEY