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Hashbrown Potato Basket and McCormick® Chicken Broth Egg

20 mins
1h
Half
68
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An ideal recipe for breakfast, a delicious basket of Hashbrown potato stuffed with eggs. If you invited many people to breakfast at your house, this recipe is for you, since you can cook many eggs at the same time, apart from the fact that you are going to wash less dishes. Remember to add McCormick® Chicken Broth, as it gives the preparation a delicious taste.
Learn more about McCormick®

Ingredients

6 portions
  • 3 tablespoons McCormick® Granulated Chicken Broth
  • 6 white potatoes, big
  • McCormick® Ground Black Pepper, to taste
  • oils, in aerosol amount needed
  • 24 eggs

Preparation

Preheat the oven to 200 ° C.
Bake the potatoes in a tray for 45 minutes to 1 hour (they have to be firm to be able to grate them).
Let them cool and peel them. Grate the potatoes and season with 2 tablespoons McCormick® Ground Chicken and Black Pepper Broth.
Grease a cupcake mold with cooking spray.
Place 3 to 4 tablespoons of the grated potatoes in each cupcake mold.
Delicately, press the potatoes to the sides, to form a basket.
Lightly sprinkle the potatoes with the cooking spray.
Bake 15 to 20 minutes or until golden brown.
Remove them from the oven and break an egg in each basket. Sprinkle each egg with a little Chicken Broth and McCormick® Ground Black Pepper.
Bake for 15 minutes or until the whites are cooked.
Remove the baskets from the mold and serve.

PRESENTATION

Serve each basket on a plate. You can accompany with a salad of green leaves and tomato.

TIPS

You can add fried bacon diced on top of the cooked eggs. You can use oil spray to grease the molds.

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Nutritional information

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