-
Preheat oven to 450ºF.
-
In a small bowl, whisk together eggs and milk. Mix in broccoli, olives and red onions.
-
Season with salt and black pepper to taste and set aside.
-
Drain out all of the water from the grated potatoes by pressing over a fine mesh strainer.
-
Place into a large mixing bowl, toss with flour and season with salt and pepper to taste.
-
Heat oil in a large nonstick pan over high heat.
-
For each potato cake crust, scoop potato mixture using a quarter cup measure and place into pan. Pat down with tongs or a spatula into a 5-inch cake.
-
Turn heat down to medium and cook for approximately 2 minutes on each side until golden.
-
Repeat to create four potato crusts.
-
Transfer cooked potato cakes to a preheated nonstick standard (4-inch) muffin top pan, lightly pressing each into its own indentation.
-
Fill each crust with a heaping 1/3 cup of egg and olive mixture.
-
Bake for 10-12 minutes until egg is set.
-
Transfer to a wire rack to cool slightly.
-
Use an offset spatula to remove from pan and serve warm or room temperature.