Brioche potatoes are basically just 2 little balls of this potato mixture, the smaller one on top to create a brioche or cottage loaf shape.
The larger ball should be around 1" in diameter with the smaller one about a quarter inch.
- Put your brioche potato mixture balls together as above and place on a baking sheet.
- Place in a hot oven for a few minutes to harden the edges.
- Remove form oven and brush all over the beaten egg.
- Return to oven and cook until they brown slightly.