Hash Brown Breakfast Cups

Cue a badly taken, blurry, out of focus picture that doesn’t do this dish justice.

I’m slowly learning more and more about food photography and there’s a long way I’ve still got to go. But sometimes, I just haven’t got the patience. I’m usually half-asleep and starving when I’m serving breakfast. Surely I can’t really be expected to spend 10-15 minutes lovingly taking delicate pictures. By the time I’ve got the perfect image, my breakfast is cold and I’m even hungrier and groucher than I was before. Not good.

But sometimes – with the help of some magical digital camera fairy, I assume – I get a decent picture in the midst of my random snapping. I took pictures of my Triple Chocolate Cupcakes when I was in a rush to go on a night out. The result? Some of the best pictures I’ve ever taken. I’m sure there are carefully-crafted techniques and special methods to get beautiful images every time, but sometimes I think you just have to roll with it.

Hash Brown Breakfast Cups

Ingredients

2 cups shredded potatoes (from about 2 medium-sized potatoes)

1 egg white

Salt

Pepper

Parsley

2 eggs

Oil (for greasing)

Recipe

1. Preheat the oven to 440°F. In a bowl, mix together the shredded potatoes, egg white and salt, pepper and parsley to taste.  

2. Grease two ramekins – mine were about 4” wide – with the oil and divide the potato mixture evenly.

3. Using the back of a spoon, press the potato into the bottom of the ramekin and up the sides, creating a bowl. Bake in the oven for around 20 minutes or until golden brown.

4. Crack 1 egg into each of the potato bowls and return to the oven. Cook for a further 6 minutes if you want a dippy egg (No, I will not refer to a ‘dippy’ egg as any other kind of egg. I’m secretly 6 years old) or 10 minutes if you want a solid yolk.

You guys are lucky you got these images – I was so hungry that morning I could have eaten the camera.

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