Hash Browns and Eggs
Breakfast · American
Shredded potato pancakes fried until golden and crispy, topped with sunny-side eggs and a pinch of salt and pepper.
Recipe code LUFHKZ · enter it in Anychef
Ingredients
- 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
- Step 1 of 6
Wash and peel potatoes. Using a box grater, shred potatoes into a clean kitchen towel. Squeeze out excess moisture by wringing the towel.
- Step 2 of 6
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.
- Step 3 of 6
Cook without stirring until the bottom is golden and crispy, about 5 minutes.
- Step 4 of 6
Flip carefully and cook the other side until golden, about 4 minutes.
- Step 5 of 6
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.
- Step 6 of 6
Season with salt and pepper. Slide hash browns onto a plate and top with cooked eggs.
