Cheesy Bacon Hash Brown Cups

Ingredients

Tick the ingredients as you go

• 1 kg / 2 lb starchy potatoes
• 2 1/2 tbsp olive oil, divided
• 1 cup grated melting cheese
• 3 bacon rashers (slices), finely diced
• 3/4 tsp salt
• Pepper (to taste)
• 1 tbsp finely chopped parsley, optional, for garnish
• Oil spray, for the tin

Instructions

1. 1

   Heat the oven to 180°C / 350°F.

2. 2

   Fry the bacon in 1/2 tbsp of the oil over high heat until crisp, then drain on paper towel.

3. 3

   Peel and grate the potatoes, then give them a quick rinse in cold water to wash off starch and stop them browning.

4. 4

   Squeeze out as much water as you can, a handful at a time.

   
5. 5

   Toss the potato with most of the bacon (keep a little for garnish), the remaining 2 tbsp oil, salt, pepper and cheese.

7. 6

   Spray the muffin tin well with oil.

8. 7

   Press 1/3 cup (packed) of the mixture into each hole and flatten gently with the back of a spoon.

   
9. 8

   Bake for 30 minutes, until deep golden on top.

10. 9

    Let them sit for a few minutes, then turn them out of the tin.

    
11. 10

    Sprinkle with parsley and the reserved bacon and serve straight away.