3 medium potatoes
1/4 cup of shredded cheese
1 tablespoon of Extra Virgin Olive Oil
salt and pepper
double layered bowl pan
The first thing you’ll need to do is preheat oven at 400°F.
Now crack all of your eggs in a bowl and bristly whisk them until fluffy. You’ll also need to add salt and pepper.
Then shred your potatoes using the shred blade on your food processor. You can also use a manual shredder is you don’t have a food processor.
Be careful not to over shred the potatoes. You want fine strands of potato and not mush.
Once your potatoes are shredded, season them with salt and pepper and toss them in 1 tablespoon of Extra Virgin Olive Oil.
Now, spray each cup with cooking spray, then begin dividing the shredded potatoes evenly between your six baking cups.
Be sure to press them down against the insides of the baking wells. Next, place the top layer of the double layered bowl pan over the shredded potato layer, then fill each of the six top wells with equal amounts of egg.
Sprinkle on some cheese and bake for 20-25 minutes until the shredded potatoes begin to brown lightly around the edges.
Using a rubber spatula, begin removing the eggs from the top pan and placing them in the hash brown cups in the bottom pan.
Sprinkle a little more cheese on top and enjoy.
Baked Egg and Potato Omelette