Crispy Hashbrowns and Eggs
A delightful duo of crispy hashbrowns and perfectly cooked eggs for a heavenly breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes
- 2 eggs
- Salt to taste
- Pepper to taste
- Oil for frying
- Optional: chopped herbs for garnish
Instructions
- Prepare the potatoes: Peel the potatoes and grate them into a bowl.
- Rinse thoroughly: Rinse the grated potatoes under cold water to remove excess starch.
- Heat the oil: In a skillet, heat some oil over medium heat.
- Cook the hashbrowns: Add the drained grated potatoes to the skillet and let them cook for about 5-7 minutes, flipping halfway through.
- Cook the eggs: In another pan, prepare the eggs to your desired style—scrambled, fried, or poached.
- Season: Sprinkle salt and pepper over both your hashbrowns and eggs.
- Serve and enjoy: Plate the crispy hashbrowns topped with your cooked eggs, garnishing with chopped herbs if desired.
Notes
For an even crispier finish, mix in a tablespoon of cornstarch with the grated potatoes. Pre-grated potatoes can save time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg
Find it online: https://www.tastysavvy.com/crispy-hashbrowns-and-eggs/