Fork in the Road

Hash Brown & Egg Cups with Crimini & Bacon Jam

With Jazz from Madeleine Peyroux playing softly as I sip my morning coffee, I stared at the several pounds of remaining potatoes from our recent garden harvest. Sunday mornings can sometimes beckon the desire for evil comfort foods; especially after a late Saturday night out with close friends. As I contemplated the multitude of variations with potato as an ingredient, I remembered something my Grandmother used to tell me – “a fork in the road is just your opportunity to change directions.” The turning point here was to think even more unconventionally. The latke-style hash brown formed as a cup in a muffin tin changed my thinking on a consistent favorite. Filled with crispy onions, mushrooms, sharp cheddar, and bacon jam and then topped with an egg, made this breakfast a real unique treat.

SECRET INGREDIENT: Skillet Bacon Jam (as always)

TIP: Thoroughly strain grated potatoes and thinly line muffin tin so they crisp well; don’t be shy with buttering the muffin tin so they can also be easily removed; and separate egg whites from yolks before topping and add separately so not to overflow whites.

Hash Brown & Egg Cups with Crimini & Bacon Jam

  • Potatoes (grated, strained)
  • Salt & pepper
  • Coriander
  • Egg white
  • Butter
  • Olive oil
  • Onion
  • Crimini mushrooms
  • Salt & pepper
  • Bacon Jam
  • Parsley
  • Sharp cheddar cheese (grated)
  • Eggs

-- Weather When Posted --

  • Temperature: 42°F;
  • Humidity: 36%;
  • Heat Index: 42°F;
  • Wind Chill: 34°F;
  • Pressure: 29.65 in.;

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