Hashbrown Potato and Egg Basket with McCormick® Chicken Broth

McCormick®
An ideal recipe for breakfast, a delicious hashbrown potato basket filled with egg. If you invited many people to breakfast at your home, this recipe is for you, as you can cook many eggs at once and you will have fewer dishes to wash. Remember to add McCormick® Chicken Broth, as it adds a delicious flavor to the dish.
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Ingredients
6
Servings
  • 3 tablespoons granulated chicken broth Mccormick®
  • 6 potatoes, large
  • Mccormick® ground black pepper, to taste
  • vegetable oil, as needed
  • 24 eggs
Preparation
20 mins
1h
Medium
  • Preheat the oven to 200° C.
  • Bake the potatoes on a tray for 45 minutes to 1 hour (they need to be firm enough to grate).
  • Let them cool and peel them. Grate the potatoes and season with 2 tablespoons of McCormick® Chicken Broth and Ground Black Pepper.
  • Grease a cupcake mold with cooking spray.
  • Place 3 to 4 tablespoons of the grated potatoes into each cupcake mold.
  • Gently press the potatoes against the sides to form a basket.
  • Lightly spray the potatoes with cooking spray.
  • Bake for 15 to 20 minutes or until golden brown.
  • Remove from the oven and crack an egg into each basket. Sprinkle each egg with a little McCormick® Chicken Broth and Ground Black Pepper.
  • Bake for 15 minutes or until the egg whites are cooked.
  • Remove the baskets from the mold and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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