Hash Browns and Eggs
Shredded potato pancakes fried until golden and crispy, topped with sunny-side eggs and a pinch of salt and pepper.
Ingredients (serves 2)
- 2 medium potatoes
- 2 eggs
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking Spray
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Save this recipeInstructions
- 1
Wash and peel potatoes. Using a box grater, shred potatoes into a clean kitchen towel. Squeeze out excess moisture by wringing the towel.
- 2
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add shredded potato and press gently with a spatula to form a flat pancake.
- 3
Cook without stirring until the bottom is golden and crispy, about 5 minutes.
- 4
Flip carefully and cook the other side until golden, about 4 minutes.
- 5
Push hash browns to the edge of the skillet. Add remaining butter and crack eggs into the center. Cook until whites are set, about 3 minutes.
- 6
Season with salt and pepper. Slide hash browns onto a plate and top with cooked eggs.
