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Hash Browns with Fried Eggs
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Source: https://recipheon.com/en/recipes/breakfast/hash-browns-with-fried-eggs
About this recipe
Hash browns with fried eggs make a filling hot breakfast featuring crisp potato patties and fried eggs. Thoroughly squeezing the grated potatoes and onion allows them to brown well, leaving the outsides crisp and the centers tender. Removing the excess liquid is essential; otherwise, the patties steam instead of frying. Cook the eggs separately or alongside the hash browns so you can control how set the yolks become. Serve immediately while the hash browns are hot and crisp.
Ingredients
300 g potatoes
2 eggs
1 small onion
1 tablespoon butter
Steps
Peel the potatoes and onion, coarsely grate them and squeeze firmly in a clean cloth. The mixture should remain moist but not drip liquid.
Divide the squeezed potato and onion mixture into two portions, and divide the specified tablespoon of butter in half. Heat the first half of the butter in a frying pan over medium heat. Spread one portion of potato into a pancake about 5 mm thick and press down lightly. Fry for 4–5 minutes per side, turning with a wide spatula only once the golden base has set. Check that the potatoes are tender in the center. Transfer the cooked pancake to a plate, then cook the second in the same way with the remaining butter. Cooking the two batches one after the other will take about 20 minutes.
While the second potato pancake cooks, heat a second nonstick frying pan suitable for cooking without added fat over low heat. Crack in the eggs and cook for 3–5 minutes, until the whites set; cook the yolks to your preferred level of doneness.
Transfer the hot hash browns to plates and add the eggs. Serve immediately so steam does not soften the potato pancakes.
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