The classic foods of Easter dinner have never done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill, queuing up mostly springtime vegetable cliches.
Now, Easter brunch is another matter entirely. Hot cross buns and hash brown potatoes and muffins and coffee cakes and quiches and eggs of all manner… Now we’re talking a celebratory meal. Add some candied bacon and a chocolate cream egg for dessert and I’m pretty happy.
So this year, I decided Easter would be a brunch to better allow me to focus on all those delicious fat-enhanced carbs. And I decided to combine three of my favorite Easter items — hash brown potatoes, bacon and a baked egg with a perfectly cooked yolk. The result is a filled hash brown “cup” that is easy to prep for a crowd, and even can be assembled ahead of time.
Bags of shredded potatoes usually can be found refrigerated alongside the eggs or produce. If you use frozen shredded potatoes, be sure to thaw them and squeeze out any excess moisture before using.
BAKED EGG AND HASH BROWN CUPS
Start to finish: 1 hour (15 minutes active)
Servings: 12
2 tablespoons butter, softened
20-ounce bag shredded potatoes
1 teaspoon garlic powder
Kosher salt and ground black pepper
12 extra-large eggs
3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp
Maple syrup, warmed (optional)
Nutrition information per serving: 140 calories; 70 calories from fat (50 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 220 mg cholesterol; 11 g carbohydrate; 1 g fiber; 0 g sugar; 8 g protein; 310 mg sodium.
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