Preheat oven at 425°F. Take hash browns, mix in 2
tsp salt, 1 tsp fresh ground black pepper, 2 tbs
oil and about 1/3 c shredded cheddar cheese. Put
in a well greased muffin tin, and make a well in
the center. Bake for 15-18 minutes, cover with
foil if the edges appear to be getting too brown.
Lower the oven to 350°F. Crack a medium egg into
each “nest” and top with bacon bits, cheese and
parsley flakes. Bake for about 13-16 minutes.
Gentle slide a knife along the edges, and gently
pull up with a fork.
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