Hash Brown Baskets!
Spring has sprung, the bunny has come…and now it’s time to eat! Whether you’re hosting the whole family for an Easter buffet or cuddling up on the couch with your favorite peeps (pun intended), this recipe from Bethany Barsman, owner and head chef at Out To Lunch Catering, is sure to be a hit.
- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- Kosher salt and freshly cracked black pepper
- Nonstick cooking spray
- 6 slices ham, about 2 1/2 ounces, chopped
- 2 tablespoons maple syrup
- 6 eggs
- 3/4 cup shredded provolone
- Special equipment: Jumbo sized, 6-cup muffin tin
- Heat the oven to 350 degrees F
- In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture.
- Add the potatoes to a large bowl, stir in the melted butter, and season well with salt and pepper to taste.
- Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and only a thin layer covers the bottom.
- Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
- While the hash browns are cooking, toss the ham with maple syrup and a few grinds of freshly ground black pepper in a small bowl. Set aside.
- Remove the potatoes from the oven and gently crack an egg into each cup. Continue baking until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
- Remove from the oven and set the temperature to broil. Top the eggs with grated cheese and put the maple ham on another sheet tray. Broil both until the cheese melts, and the ham crisps slightly, about 1 minute. Watch carefully!
- Top the eggs with crispy ham, serve immediately, and enjoy your holiday!