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5160 5074 4097

5160 Hot Paprika Hash Brown Egg Cups

 5160 Hot Paprika Hash Brown Egg Cups

- 4 large Yukon Gold potatoes, shredded

- 1 small onion, shredded

- 1 cup cheddar cheese, shredded

- 1 tablespoon Organic Virgin Olive Oil

- 1/8 teaspoon (5008) Ground Thyme

- 1 teaspoon (5074) Sweet Green Bell Pepper Flakes

- 1 teaspoon (5073) Sweet Red Bell Pepper Flakes

- 1 teaspoon (4097) Cyprus Wild Garlic Salt (Flake)

- 1 teaspoon (5160) Smoked Hot Paprika

- ½ teaspoon (5057) Long Pepper "Wild Picked", freshly ground

- 12 eggs

Add some bacon bits, diced ham, or diced sausage.

They are easy to make and perfect to take on the go

Preheat oven to 400°.  Drain all of the water out of the potatoes and onions.  In a large bowl, mix potatoes, onion, cheddar cheese, Organic Virgin Olive Oil, Ground Thyme, Sweet Green Bell Pepper Flakes, Sweet Red Bell Pepper Flakes, Cyprus Wild Garlic Salt (Flake), and Long Pepper "Wild Picked".  Spoon into muffin tins.  Push down on the center to create a cavity for the egg to be added later.  Bake for 20 minutes.  Add eggs to the center of each hash brown.  Top with Cyprus Wild Garlic Salt (Flake), Smoked Hot Paprika, and Long Pepper "Wild Picked".  Bake for 15 minutes. 


More Information
SKU 5160 5074 4097


Tips Notes

Prep Time 15 Minutes
Cook Time 35 Minutes
Total Time 50 Minutes
Yield 12 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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