Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions.
Preheat your barbecue for roasting
Grate the potato, squeeze out any excess juice. Place into a bowl with the pancetta, parmesan, salt and pepper.
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.
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
Once the potato is golden brown and cooked through remove from the barbecue.
Allow to cool slightly for 5 minutes, leave the barbecue on the roasting setting.
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.