2 SIMPLE Ingredients | 1 INCREDIBLE Breakfast | How to Make Hash Browns & Poached Eggs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor.

Rinse one large Yukon Gold potato under cold running water, scrubbing with a steel cloth if necessary.

Shred the potato using a box grater, leaving the skin on for a rustic flavor.

Transfer the shredded potatoes into a large bowl filled with cold water and let it sit for about five minutes to release starches.

Drain the potatoes into a sieve and rinse them under cold running water.

Place the shredded potatoes in a cheesecloth and squeeze out as much water as possible over the sink.

Transfer the drained potatoes into a bowl, season with sea salt and freshly cracked black pepper, and mix to combine.

Heat a large nonstick frying pan over medium-high heat and add 1.5 tablespoons of extra virgin olive oil, swirling to coat the pan.

Add a handful of the shredded potatoes to the pan and press down with a spatula to form a patty about 1/4 inch thick, then do not disturb it to allow a golden crust to form.

After 3 minutes, flip the hash browns, compacting them together if they fall apart, and cook for a total of 6 minutes (3 minutes per side).

Remove the hash browns from the heat and add more olive oil to the pan for the next batch of shredded potatoes, repeating the patty formation process.

In a saucepan, add 4 cups of cold water, 1 tablespoon of white wine vinegar, and a pinch of sea salt, and heat to a simmer (not boiling).

Create a whirlpool in the simmering water using a whisk and gently add one egg, allowing the egg whites to wrap around the yolk.

Poach the egg for 3-4 minutes until the whites are cooked and the yolk remains creamy.

Using a slotted spoon, remove the poached egg, shake off excess water, and transfer it to a dish, continuing this process for all eggs.

Plate the dish by placing a poached egg on top of a hash brown, seasoning the egg with sea salt and black pepper, and sprinkling with freshly chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens