Ingredients

• 5 Potatoes, peeled and grated
• 5 Slices pancetta, roughly chopped
• 1/2 cup grated Parmesan
• Salt and pepper, to taste
• Cooking oil spray
• 9 eggs

Method

• Step 1
  Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions.
• Step 2
  Preheat your barbecue for roasting
• Step 3
  Grate the potato, squeeze out any excess juice. Place into a bowl with the pancetta, parmesan, salt and pepper.
• Step 4
  Spray 9 holes in a 12-hole muffin tin generously with cooking oil spray. Press 3 to 4 tablespoons of the potato mixture into the cases, leaving an indent in the centre for the eggs. Spray the edges of the potato mixture with cooking oil spray.
• Step 5
  Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the potato cups on and cook for 15 to 20 minute
• Step 6
  Once the potato is golden brown and cooked through remove from the barbecue.
• Step 7
  Allow to cool slightly for 5 minutes, leave the barbecue on the roasting setting.
• Step 8
  Crack an egg into each hash brown cup, season the tops with salt and pepper. Return back to the barbecue for a further 15 minutes, or until the eggs are cooked to your liking.