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.
repeat.