I was really torn on calling these hash-tins or muff-browns, but then I realized both of those options sounded absolutely terrible…
It seems at times like I’m becoming fancier with my cooking as I get older. In actuality I’m becoming lazier. I’m also becoming cheaper (or rather, I’m TRYING to become cheaper). This recipe came out of the following set of hazardous conditions:
- I had roasted potatoes for Easter…two weeks prior. The smallest quantity of potatoes I could buy was a five pound bag. I did not roast five pounds on Easter.
- I had been out of town, and went straight to the grocery store on my way back into town. I forgot I already had eggs, accidentally bought 18 more, and now had 30.
- As always, I wanted to eat in a more health-conscious way, which meant I wanted to cook more for myself and quit eating out when I didn’t have to.
- As always, I wanted to become more budget friendly, which meant I wanted to quit eating at coffee shops.
And there you have it. A recipe was born.
I have a sneaking suspicion I will make variations on this theme. I could see this being mixed with crab/salmon for a really weird twist on eggs benedict for the Feast of Seven Fishes. Calling that one now. I can see adding cheeses, adding different meats and veggies; basically doing whatever I want. This is simple, fast, and cheap. And I don’t think it’s that UNhealthy either. So, we’ll call this an ultimate win.
- Salt and pepper
- Habanero sauce (or tabasco, or something along those lines)
- Pam, or similar substance
- Preheat the oven to 400*F. Spray a muffin tin with Pam, or similar substance.
- Using a box grater, shred the potatoes and place them in a bowl. Season liberally with salt and pepper. (You probably are seeing 1-1.5 pounds of potato)
- Cook the bacon to your liking, and chop into bite-sized pieces. Add to the potatoes, along with the corn and chopped tomatoes.
- Seasons the whole thing again with salt and pepper, adding habanero sauce while you’re at it. Last, beat a few eggs into the whole mixture (I used 3 eggs for this experiment).
- Scoop into muffin tins, and bake for 20-25 minutes, or until the eggs have set and the potatoes start to brown.