Crispy Hashbrowns and Eggs
A delightful breakfast featuring crispy hashbrowns paired with fluffy eggs. Perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- 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
- Begin by peeling the potatoes and grating them into a bowl.
- Rinse the grated potatoes under cold water to remove excess starch.
- In a skillet, heat some oil over medium heat.
- Add the drained grated potatoes, spreading them out evenly in the skillet. Cook for about 5-7 minutes, flipping halfway through until they become crispy and golden brown.
- Meanwhile, prepare the eggs in another pan to your preferred style—scrambled, fried, or poached.
- Season both the hashbrowns and eggs with salt and pepper.
- Plate the crispy hashbrowns, topping them with your cooked eggs. Garnish with chopped herbs if desired.
Notes
For extra crunch, consider adding a bit of cornstarch to the grated potatoes before frying. Don’t overcrowd the skillet; cook in batches if necessary to keep everything crispy.
Find it online: https://breakfastrecip.com/crispy-hashbrowns-and-eggs/