Breakfast

Hash browns and eggs

Name: Hash browns and eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 400 g potatoes, peeled; ½ small onion, grated (optional); 1 tbsp plain flour; 1 egg, lightly beaten (for hash); Salt and pepper; Oil, for frying; 4 eggs, to fry or scramble; 20 g butter

Serves 2 Prep 15 min Cook 20 min Total 35 min

Ingredients

400 g potatoes, peeled
½ small onion, grated (optional)
1 tbsp plain flour
1 egg, lightly beaten (for hash)
Salt and pepper
Oil, for frying
4 eggs, to fry or scramble
20 g butter

Method

Grate potatoes; squeeze firmly in a clean tea towel to remove as much liquid as possible. Mix with onion, flour, beaten egg, salt and pepper.
Heat 5 mm oil in a frying pan over medium–high. Shape potato into 4 patties; flatten. Fry 3–4 minutes a side until deep golden and crisp. Drain on paper towel.
In a clean pan, fry or scramble eggs in butter to your liking.
Serve hash browns with the eggs.

Tip: Squeezing the potato dry is the secret to crisp hash browns. Keep cooked ones in a warm oven while you do the eggs.

Source: Taste.com.au