Prosciutto Hash Brown Cups

By Gabby

I saw this recipe and couldn't wait to try it. The amount of potato is well controlled and the crunch of the prosciutto and buttery yolk of the eggs make it a great Sunday morning brunch item. This is adapted from Fit2Me. Sorry my picture is not that great. I am sure I will be making them again to try to take another shot.

Prosciutto Hash Brown Cups
photographer: Gabby
  • Olive oil cooking spray

  • 6 cups frozen hash browns completely thawed

  • 3 tablespoons olive oil

  • 1 teaspoon chopped fresh rosemary (1/4 teaspoon if you use dry)

  • 6 thin slices prosciutto cut in half

  • 12 large eggs at room temperature

  • salt and pepper to taste

  1. Preheat oven to 375 degrees. Spray a 12 cup non-stick muffin tin generously with cooking spray. Not just in the cup, but up the sides and over the edge a little.

  2. Squeeze out any remaining water in your potatoes by placing them in a clean cotton (not terry) dish towel and wringing over the sink. Get as much liquid out as you can so your potatoes will crisp nicely. Place dried hash brown potatoes into a large bowl and add oil, rosemary pepper and salt. Toss until well combined. Divide mixture between the 12 muffin cups (approx 1/3 cup in each). With a large spoon, press into the cup and create a potato bowl making sure you have a solid amount of potatoes on the bottom of each cup. It will work up the sides as you press.

  3. Spray potato bowls with cooking spray and bake until golden brown on the bottom and the edges. Start checking on the color around 30 minutes. Remove from oven to fill.

  4. Lay 1 slice of prosciutto into the potato bowl. It can hang over the edges a little. Take each egg and gently crack it into the prosciutto lined bowl. Sprinkle with a dash of pepper on top.

  5. Bake in your hot oven, rotating the pan half way though cooking until your eggs are cooked to a desired set. For a soft yolk, 10-15 minutes. For a hard yolk, 15-18 minutes. Allow to cool in the pan for 5 minutes before removing with a butter knife. Serve warm with your choice of garnish.

  6. Options: Replace half of the potatoes with roasted cauliflower. Or try it with sweet potatoes. Like a little heat? Add some smoked paprika to the potato mixture or a dash of Tabasco on top.

Nutritional Facts

Serving is 2 potato bowls

breakfast eggs hashbrowns

5 replies

GabbyPA 2015-06-07 10:39:30 -0500 Report

I made them again this morning. The family really likes them. I had some left over (very long ago left over) waffle fries in the freezer. I used those, chopped them up and they worked great as well.

MauiSunrise 2015-04-17 12:36:21 -0500 Report

The nutrition numbers don't show sodium content. Using prosciutto, the sodium level has to be enormous. Flavor of these "bowls" is probably pretty good. I love prosciutto, but if you have a heart condition, you may want to use something with less salt. Plus salt just make you retain water thus increasing your weight.

GabbyPA 2015-01-14 08:37:44 -0600 Report

These also reheat quite nicely. I made only 6 for the family and had two left over. They were so yummy, even the day after. If you don't use prosciutto often, just buy 6 slices from your deli. It's much cheaper than purchasing a package of it.