My sister is a self-ascribed potato lover and this morning recipe was put together in her honor. It combines the delightful crunch of lightly seasoned hash browns with the creamy goodness of an over-medium egg.
How do you successfully put together such a dish? It's simple, actually. You just start your hash browns first and form a hole in the center of a generous pile. Just before they are finished on the first side, you crack an egg into the hole and let it cook for about 1 minute before carefully flipping the entire pile. A very thin spatula with a large surface will help a lot with this step. Then you finish cooking the hash browns and the egg will be done right on time! Ta-da! You've got breakfast for the potato lover in your life!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
- 1 T. olive oil
- 2 cups frozen hash browns
- 2 T. finely diced onion
- 2 eggs
- Pinch paprika
- Salt and pepper, to taste
Heat the olive oil in a large skillet over medium-high heat. Add the hash browns and separate them into two equally-sized circular portions, each about 4-5 inches across.
Sprinkle each portion with one tablespoon of finely diced onion and carefully press the potatoes in the center apart to form a hole about 1 inch across. Cook over medium heat for about 3 minutes.
Carefully crack an egg into each hole in the potatoes and cook for 1 minute. Using a large spatula, carefully flip the potatoes and egg over and cook an additional 2 minutes before removing from the pan to a serving plate. Sprinkle with paprika, salt and pepper before serving.
- Yields: 2 servings
- Preparation Time: 15 minutes