Hashbrown Cup

4 from 3 votes

A delicious breakfast in a cup. Hashbrowns are very prevalent in Europe and this is a baked version of it having chicken and veggies along with an egg on top. One whole meal for breakfast.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Served AsBreakfast
Recipe Taste Crunchy, Salty
Servings 2


  • 2 Potatoes
  • 1 Egg white
  • 2 Eggs
  • 1/4 cup Cheese grated
  • 100 gm Chicken boneless
  • 1/2 cup Vegetables of your choice, I have used bell peppers, bean, carrots, onions -
  • 1 teaspoon Thyme or rosemary/oregano/basil
  • Salt as per taste
  • 1 pinch Pepper
  • 2 tbsp Butter melted


  • Peel the potatoes and grate them. Squeeze out the excess juice or liquid by pressing them between the palms.
  • Now whisk an egg white and add this along with some melted butter ,salt and pepper to the grated potatoes
  • Now grease a muffin tray or ramkins with some butter and line then with the grated potato mixture. bake them for 20 minutes in a preheated oven at 245℃.
  • Now put some chicken curry (I have cooked the chicken with the veggies and the spices). Sprinkle some cheese on top and put it back in the oven and wait till the cheese melts
  • Now bring out the ramkins, crack an egg on top of each, sprinkle salt and pepper and out back in the oven for 8-10 minutes.
  • Once cooled, use a knife or spoon to scoop out the cups.
    Hashbrown Cup - Plattershare - Recipes, food stories and food lovers

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4 from 3 votes

Recipe Nutrition

Calories: 417 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 21 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.5 g | Cholesterol: 62 mg | Sodium: 259 mg | Potassium: 1084 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 2890 IU | Vitamin C: 49 mg | Calcium: 150 mg | Iron: 3 mg

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