Mother’s Day Hash Brown Cups with Smoked Salmon

Hash Brown Cups
  • 6 servings
  • 10 mins to prepare
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  • For the cups
  • 1 sweet potato (approx. 250g), peeled and grated
  • 4 spring onions, finely chopped
  • 25g plain flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg, beaten
  • 1 tbsp chives, chopped
  • 1/2 tbsp olive oil
  • A little olive oil
  • To serve
  • 6 small eggs
  • 150g smoked salmon
  • 1 avocado, peeled, stone removed and sliced
  • 4 tbsp hollandaise sauce
  • 1 tsp chives, chopped



  1. Pre-heat the oven to 180°C (fan)/ 200°C/ gas mark 6.
  2. Place the hash brown cup ingredients into a bowl and mix well.
  3. Brush a 6 hole muffin tin lightly with olive oil. Divide the sweet potato mix between the holes. Push down the mixture to make a well in the middle and create a cup shape.
  4. Bake in a pre-heated oven for 20 minutes. Then remove and crack an egg into each hash brown cup. Return to the oven for 8 minutes.
  5. Remove from the oven and use a spatula to remove each hash brown cup.
  6. To serve, top with smoked salmon, sliced avocado, a dollop of hollandaise sauce and garnish with chives.

CHEF’S TIP: Why not swap the smoked salmon for griddled slices of
halloumi cheese.