The True Hangover Cure: Hash Brown Egg Cups

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Recently, our favorite Editor ‘n Chef proposed this crazy spicy potato, bok choy, and shallot hash as a perfect hangover breakfast. He’s a little ambitious, because it requires a lot of foresight. Should you use that recipe to impress your significant other’s mother? Absolutely. Should you use it to impress your own mother? Only if she can confirm that you have never ruined grilled cheese (I’m looking at you, Bailey). But as hangover food, it’s too much preparation for sober you, too many excited dreams for drunk you, and definitely too much pain and disappointment for hungover you. Sorry Ian, we can’t stir something continuously for 30 seconds without getting dizzy. We think you’re a little optimistic here… or that you don’t party hard enough. Keep that one in your back pocket though; it’s delicious.

If you’re hungover and you know you can’t convince your most alive roommate to go out for breakfast, these hash brown egg cups are way easier. Depending on how hungover you’re anticipating you’ll be, you can either prep the ingredients in advance, or just make these the day before and refrigerate them. Then you can just throw them in the microwave for 30-45 seconds and pop some aspirin while you wait…

Hangover Hash Brown Egg Cups

Ingredients
Muffin pan
15 ounces frozen shredded hash browns, thawed
1 cup Cheddar cheese, shredded
1 tablespoon olive oil
12 large eggs, beaten
2 cups fresh spinach leaves, chopped
6 slices bacon, chopped (makes ½ cup bacon bits)
1 teaspoon paprika
Salt and pepper to taste

Instructions
Mix hash browns, salt, pepper, olive oil and 1/2 cup Cheddar cheese in a bowl. You can do this the night before and refrigerate it.

Grease the muffin pan and section out the hash brown cheese mix. Use your fingers to pack them tightly and shape them into nests. This is the hardest part of the whole recipe, unless you count getting off the couch to check the oven, so hang tight, you got this.

Bake at 350 degrees F for about 15 minutes or until the edges have browned and the cheese has melted. Set a timer. Don’t forget oven mitts. Resist the urge to run back to your couch.

Combine the eggs, spinach, bacon slices, spices, and the rest of the cheese then whisk until smooth. You can do this all the night before too and leave it in the fridge. If you feel weird about eggs sitting all night, then crack those in when you’re ready to fill the nests.

Pour the egg mix into each hash brown nest. Aim for about ¾ the way full, but as long as you don’t overpour, you’re doing fine.

Bake at 350 degrees F for 20 minutes or until a knife inserted in the middle of the egg cup comes out clean. Lie on your couch and attempt to watch Netflix.

CAREFULLY take them out of the oven and let cool for 5 minutes. Turn off the oven before you forget and burn the house down.

Use a butter knife to get them out of the pan and serve hot.

 

Treat yo’self, you did it! Now go drink some water, you’re probably dehydrated as fuck.

 

Post by Lian Weinstein. Modified recipe from thecookingjar.com

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