Sunday, August 19, 2012

My version of Hash brown cups

The recipe I started with came from this blog.
Bird's Nest Breakfast Cups:

If you know me at all you know Colin & I; have life threatening allergies.
I tweak almost all recipes for many reasons but our allergies is the biggest reason.

Notes for others. I'm making 2 versions at the same time. 3 will be for us and 3 Colin our son.  I made Colin's 3 with more potato, turkey bacon or polish sausage & rice cheese; he doesn't like to eat eggs. 
My Version is below   

Hash Brown Cups  (GF, SF, DF, & Pork Free)

Potato mix
10  c shredded organic hash brown potatoes  thawed   (no soybean oil=SF)
4   t salt   (sea salt ground fine)
1 t white pepper ground   fine  (organic)
1 T onion powder    (organic)
1 t garlic powder (organic)
1 T carrot powder  (organic)
1 T diced onion   (organic) In my potato mix not Colin's
2 T EVOO  extra virgin olive oil  (organic)
1/3 c shredded rice cheddar cheese (SF, DF) I use Rice Vegan Cheddar flavor
1/3 c shredded cheddar cheese (SF, GF) for us

Egg mix
4 eggs  organic free range & grain fed
1 T diced carrots (organic)
1 T diced red bell pepper (organic)
1 T diced celery (organic)
1 t dill weed  (organic)

Bacon bits or 8-10 pieces of cooked Soy Free, Pork Free bacon, crumbled
or Polish Sausage- Gluten Free, Soy Free, & Pork Free

muffin tin (I use a jumbo muffin pan; makes 6 for us)
shortcake baking tin for Colin 6 for him no egg mix

In 2 large bowls. Take hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Add egg mix into each of the cups. Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Flip onto cooling rack to remove from shortcake pan.

Photo of Colin's Hash Brown Cup


Journaling below for my book of me.  If you are one of my few follower please ignore the bad use of grammar.  I'm just trying to get it down quickly. 

I'm a huge pinterest fan.  A place for a mind racing with ideas person to have so many of the ideas in one place but categorized as I see fit.   The first time someone that knew me well & told me about it;  I thought ummm I better not even take a look. I could see me overdoing it.  The 2nd time she mentioned it; I took a look.  It took less than a minute for me to beg her for an invite.  Then I had to link it to my Facebook page. Umm no. Total strangers seeing my full name & photo of my family (my facebook photo) made me nervous.  So I emailed pinterest & didn't ever receive a response.   The next day I signed up then promptly unchecked it posting to my facebook page.

It's been a growing love affair every since the first day I signed up. Now I see total strangers boards & think we get along famously.  LOL
There are days that I have to be disciplined &set the time or not log on.

So now I will write about the reason I logged on to Pinterest this morning was to pull up a recipe I want to try for breakfast.  It's on my Easy/Fast on the Go Food ideas board.