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Zucchini and cheese hashbrown cups

Image of five hashbrown cups on baking paper cooling on a round cooling rack
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 12
Serves: 12
Image of five hashbrown cups on baking paper cooling on a round cooling rack
  • 1 serve of vegetables per cup
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Olive oil
500g potatoes, peeled, grated & liquid squeezed out
2 tbsp olive oil
Pinch of salt
Freshly cracked pepper to taste
6 eggs
4 egg whites
¼ cup reduced-fat cheddar, grated
2 zucchinis, grated & liquid squeezed out
4 spring onions, diced
1 cup frozen peas

Savvy swaps

You can swap:

Spring onions
½ onion, finely diced



Step 1
Pre-heat the oven to 200oC. Liberally grease a standard 12-cup muffin tin with olive oil.

Step 2
In a large bowl, combine the potato and olive oil. Add a pinch of salt and pepper.

Step 3
Divide the mixture evenly into the muffin cups and press firmly into the bottom and up the sides to form a well.

Step 4
Bake for 15-20 minutes or until the edges turn golden.

Step 5
Meanwhile, in a separate bowl, whisk together the eggs.

Step 6
Add the cheese, zucchini, spring onion and peas and mix to combine.

Step 7
Once the hashbrowns are cooked, remove from the oven and slowly pour the egg mixture into each cup. Return to the oven and cook for 15 minutes or until the eggs are set.

Step 8
Run a knife around the outside of each cup and ease them out of the tin.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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