kate5kiwis: hashed muffins


“If you were all alone in the universe with no one to talk to, no one with which to share the beauty of the stars, to laugh with, to touch, what would be your purpose in life? It is other life, it is love, which gives your life meaning. This is harmony. We must discover the joy of each other, the joy of challenge, the joy of growth.” — Mitsugi Saotome

Wednesday, April 23, 2008

hashed muffins

this little muffin book has been couriered home in Woozie's school bag with amazing regularity over the last year. we've been drooling over various recipes, and this morning (being holidays an' all) we decided to make *hash brown, egg and bacon wrap muffins* for brunch (after we braved Push'n'Shove filling up the fridge). they looked easy peasy enough, but upon tasting, we thought we could improve the decidedly doughy texture (cos all da peeps ate the Bee and E's and spat out the hash-part)... so here's our recipe for future muffin moments (it is, after all, nearly-muffin-weather, and we think this recipe is a fabulous innovation on the rather predictable bacon-and-eggs, and they're rather cutesy) (oh and i know, *why* are we calling them *muffins* when there ain't no muffin in 'em? that's a rhetorical question, i ain't gonna answer it)
adjust ingredients for number of muffins ya fancy:
rashers of streaky bacon
grated potato
happy eggies
(yep, it's *my* kinda quick-n-easy recipe)

1. preheat oven. place one rasher of bacon across each muffin tin (the rasher will look too long but the ends will be wrapped over the muffin before baking).
2. grate 1 - 2 potato(es) into a bowl and toss with 2 Tbsp olive oil and freshly ground salt and black pepper. spoon into bacon-lined tins until half full.
3. carefully break an egg on top of each muffin and fold bacon over the crown.
4. bake 15 - 20 mins until bacon is crispy and egg has risen.
eat one with an espresso/cappuccino on the side.


Blogger Jess said...

Mmm, they would go well with the PUMPKIN SOUP we had last night!!! Yummy! (We have finally become a soup family...well sometimes!)

8:00 AM  
Blogger Our Home Schooler and Jen said...

YUM!!!!!!!!!!! my mouth is watering

10:04 AM  
OpenID hippyhappyhay said...

Bacon. Ya'll are always with the bacon. Oh piggies, poor wittle piggies.

Love Woozies bling.

11:36 AM  
Anonymous BeachMama said...

Sounds so delicious. I will have to remember these for the next big breakfast.

12:01 PM  
Anonymous Jacinta said...


2:14 PM  
Blogger LeighLeigh said...

I have to admit that from a very small age, I have struggled to stomach egg which has been cooked and gone crispy around the white - ie. fried egg, bacon and egg pie etc...I love eggs, but that crispy bit just doesn't go down right...so although this is something that Grant would really love - I may file it away in a drawer he will never look in, therefore never being disappointed!

3:27 PM  
Blogger kate5kiwis said...

soup glorious soup.
i always say that pumpkins and lemons make winter bearable. separately lol X

brunch is such a wonderful invention X

poor wittle piggies. and poor wittle nearly-baby-chickens. and poor wittle poh-tay-toes. and poor wittle squashed olives-made-into-oil.
i have a vague memory of a book/movie that measured the high-pitched squeal of veggies being ripped out of the soil...
*cheeky grin* X

they're just so cute X

can ya smell the bacon cooking? lol X

yeah, you know i am an Eggs Benny girl. i find hard yolk not-my-fave either. i'll make the muffies for Grant when you come down for a Big Sunny Weekend lol X

1:02 PM  
Blogger Laura said...

Now, I am hungry. Man, there is nothing here to eat. Nothing that ever squealed, nothing that has been ripped from the ground. Nada.

Just some stupid frozen waffles.

You kiwis and your yummy looking recipes. I want one of those muffins. I can smell them from here ...

2:12 PM  
Anonymous Anonymous said...

The muffin book mentioned in this article, The New Muffin, can now be found at http://www.weighinonline.com/books.php or click Muffin Book to see it.


5:20 PM  

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