Hash And Eggs Recipe
A hearty breakfast dish featuring seasoned hash browns topped with eggs.
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Ingredients
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Hash Browns
Eggs
Garnish (optional)
Method
Prepare Hash Browns
- 1
Shred the Potatoes
Wash and peel the Russet potatoes. Grate them using a box grater or food processor to create shredded potatoes.
- 2
Rinse and Dry
Place the shredded potatoes in a bowl of cold water. Rinse to remove excess starch. Drain and squeeze out as much moisture as possible using a clean kitchen towel.
- 3
Cook the Hash Browns
In a large skillet, heat the vegetable oil over medium heat. Add the shredded potatoes, spreading them evenly in the pan. Season with salt, black pepper, onion powder, and garlic powder. Cook for about 5-7 minutes until golden brown on one side, then flip and cook for another 5-7 minutes until crispy.
Cook the Eggs
- 4
- 5
Cook the Eggs
In a separate non-stick skillet, melt the butter over medium heat. Pour the whisked eggs into the skillet. Cook, stirring gently, until the eggs are set but still slightly runny (about 3-4 minutes). Remove from heat.
Assemble the Dish
- 6
- 7
Garnish
If desired, sprinkle with chopped chives and shredded cheese before serving.
