Zucchini and cheese hashbrown cups

Step 1
Pre-heat the oven to 200^oC. 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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