Description
Golden, crispy hash browns topped with a perfectly fried egg. This comforting breakfast classic is quick to make and irresistibly satisfying, combining crunchy textures with rich yolk goodness.
Ingredients
Scale
- 2 large russet potatoes
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons vegetable oil
Instructions
- Peel and shred the russet potatoes using a box grater.
- Place shredded potatoes in a clean kitchen towel and squeeze out excess moisture.
- Transfer to a bowl and toss with salt and pepper.
- Heat a skillet over medium-high heat and add butter and oil.
- Spread the potatoes in an even layer and press down lightly.
- Cook undisturbed for 4 to 5 minutes until golden and crispy.
- Flip carefully and cook the other side for another 3 to 4 minutes.
- Meanwhile, in a separate pan, fry the eggs to your liking.
- Plate the crispy hash browns and top with the fried eggs.
- Serve immediately and enjoy hot.
Notes
- Make sure to fully dry shredded potatoes for maximum crispiness.
- Use a nonstick or cast iron skillet for best browning.
- Customize with cheese, herbs, or spices for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 1g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 185mg