Brunswick® Sardine Breakfast Hash Baskets
Ingredients
- 1 can BRUNSWICK Sardines in Soya Oil, drained
- 4 medium potatoes, peeled and grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup red onion, finely chopped
- 1 tsp pimentos, crushed
- 1 tbsp lemon juice
- 1/2 cup celery, chopped
- 1 sprig chives, chopped
- 1/2 cup tomato, chopped
- 2 eggs, beaten
- Salt and crushed hot pepper to taste
Directions
- Squeeze excess water from potatoes. Add garlic and onion powder and mix well.
- Press potato mixture into a greased muffin tin to form baskets.
- Bake at 350°F until brown, about 20 minutes.
- Mix sardines, red onion, pimentos, lemon juice, celery, chives, tomato and egg.
- Fill baskets with sardine mixture.
- Return to oven and bake until eggs are fully cooked, about 30 minutes.