Photo of Hash brown, sausage & egg cups by WW

Hash brown, sausage & egg cups

Points® value
Total Time
2 hr
15 min
35 min
These egg cups have all the taste of a full English


Potatoes, Raw

850 g, peeled and grated

Calorie controlled cooking spray

4 spray(s)


1 small, finely diced

Fennel Seeds

1 teaspoon(s), level


1 clove(s), crushed

Extra Lean Pork Mince (5% fat), raw

250 g

Sage, fresh

10 g, finely shredded

Egg, whole, raw

10 medium, raw, whisked until foamy

Chives, Fresh

1 teaspoon(s), snipped, to garnish


  1. Soak the grated potato in water for 1 hour, then drain, rinse and drain again. Squeeze out any excess liquid with your hands, then pat dry with kitchen paper.
  2. Mist a 12-hole nonstick muffin tin with cooking spray. Line each hole with baking paper, then mist again.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potato in a microwave-safe bowl and cook on high for 2 minutes, stirring halfway. Season, then press into the base and sides of the prepared muffin tin to line. Bake for 15 minutes until golden.
  4. Meanwhile, mist a nonstick frying pan with cooking spray and cook the onion and fennel seeds over a medium-low heat for 5 minutes. Add the garlic and cook for another minute, then add the pork and cook for 6-8 minutes. Stir in the sage and season.
  5. Spoon the mince mixture into the potato cases, then pour over the eggs. Season to taste and bake for 15 minutes until puffed up. Rest for 10 minutes, then remove from the tin and serve garnished with the chives.


The hash brown cups will keep for 2-3 days in a sealed container in the fridge.