Deviled Potato Bites

Gather all ingredients.

Take a cake pan that’ll fit into a large pot or a wide, deep skillet. Line the cake pan with a piece of baking paper (cut a square of baking paper that’s a little larger than the cake pan, scrunch it up, unscrunch it and press into the pan). Carefully separate the eggs to make sure the yolks don’t break. Set yolks into the cake pan (save whites for another use).

Place a steaming rack into the bottom of a large pot or wide skillet and add a few inches of water. Set cake pan on top of the steaming rack. Bring to a simmer over medium-low heat, cover, and steam until yolks are cooked through, 10 to 15 minutes.

Tip cooked yolks into a bowl and allow to cool. Add mayonnaise, mustard, lemon juice, and a pinch of salt; mash with a fork to break up the yolks.

Use a stick blender to blitz the mixture until smooth and season with Tabasco to taste. If mixture is too thick, add ½ to 1 tablespoon water and blitz again until desired consistency is reached.

Chill yolk mixture in the fridge until needed.

Preheat the oven to 400 degrees F (200 degrees C). While oven preheats, place hash brown patties onto a baking sheet and soften in the oven for 5 to 10 minutes. Don’t allow patties to get crispy—you only want them to soften.

Remove hash brown patties from the oven and, once cool enough to handle, break into thirds. Press each third into the well of a mini muffin pan.

Push your thumb into the hash brown cups to give them each a little dip.

Bake in the preheated oven until golden and crispy, 25 to 30 minutes.

Transfer hash brown bottoms to a wire rack to cool slightly before piping (or spooning) on chilled egg yolk mixture.

Garnish with chives, smoked paprika, and a little pinch of flaky salt then serve.