You’ve got perfectly cooked eggs and beautiful crispy hash-browns, all in one pan. Key word: one-pan! Serve this up for a weekend breakfast – your family will think you’re some of kind of genius! I’ve been making single serving portions in my mini pans, but I have a sneaking suspicion that you could do a larger batch of hash-brown, and crack in a few eggs to make one big serving.
PS – I’m considering trying this recipe with sweet potato… what do you think? Either way, it’s so easy – so delicious – give it a try!
Start by grating a raw potato into a bowl of cold water. Let it sit there as you prepare the pan, get out the eggs… give it a good few minutes, it helps with getting a crisp in your hash brown. Some say you should wait 30 minutes… maybe go take a shower and come back? :)
Drain and rinse. You want your potato to be completely dry before you cook it up. You can do this with a towel, a salad-spinner, but I think the best way is to grab a fist full and squeeze!
Then it’s just a matter of heating up your pan with a knob of butter, or a spray of vegetable oil. Cook up the grated potato, season it well and give it about 5-7 minutes on each side until golden brown. It takes a bit of time, but don’t rush this part – that crunch is crucial.
Definitely make a mess and get bits of potato everywhere – as demonstrated below. Once it’s nice and ready – you just crack in the egg. Couldn’t be easier. I put a lid over the pan, so that I don’t need to flip my egg – it cooks perfectly that way.
It’s that simple. Looks impressive on the plate, but couldn’t be easier to make. It does take a bit of time to cook the hash brown, if 15 minutes is long – but you could be making a pot of coffee, cutting up some fresh fruit… planning out your day. For me, it’s a lovely way to spend my time in the morning!