Enjoy this light breakfast recipe with your whole family or serve as a bed and breakfast treat when guests come over. The portion sizes are small which means you can have as many as you like! Not only that, they’re great for getting the kids involved to help you make them. Easy like Sunday morning. The hardest part about this recipe is grating the potatoes (and even that takes about two minutes to do). But if you can get through that, you can get through anything!
- 8 oz potatoes washed, peeled, and shredded
- 1 tbsp olive oil
- salt and pepper to taste
- 4 eggs
- 1 tsp parsley chopped
Mix the grated potatoes, olive oil, salt, and pepper in a medium sized mixing bowl.
Grease the ramekins and divide the hash brown mixture evenly in each one, spooning out a small hole in the middle like a nest for an egg to sit in.
- Visit Gluten Free Oven Baked Hash Brown Egg Cups for full instructions