Step 1

Preheat oven to 180C fan-forced. Grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.

Step 2

Heat a large, lightly greased non-stick frying pan over medium heat. Cook ham for 4 minutes or until golden and crisp. Drain on paper towel.

Step 3

Place peeled and grated potato in a colander and squeeze out all moisture. Transfer to a large bowl and add oil, parmesan and half the ham. Season with salt and pepper.

Step 4

Divide the potato mixture into each muffin hole, pressing into base and up the sides with the back of a spoon.

Step 5

Bake for 20–25 minutes. Crack an egg into each hash brown cup and bake for a further 8–10 minutes or until egg whites are cooked and egg yolk is just setting.

Step 6

Scatter hash brown egg cups with chives, parmesan and remaining ham.