I absolutely love this recipe because it combines my favorite comfort foods—crispy hash browns and perfectly poached eggs—into a delightful brunch treat that’s both satisfying and Instagram-worthy. The versatility of garnishing with hot sauce or hollandaise and adding a sprinkle of chives makes it a customizable masterpiece that never fails to impress my taste buds and my followers!
Making a gracious breakfast of crispy hash browns and perfectly poached eggs is a favorite of mine. The savory mixture of grated russet potatoes, finely chopped onion, and a touch of flour, really doesn’t need to be just right with this breakfast.
Eager to tackle the all-too-common breakfast bond of “hash brown equals fried potatoes,” we went for crazy crispy, super-formed rounds of hash browns (a.k.a. potato pancakes).
Ingredients
Array
Ingredient Quantities
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- 2 large russet potatoes, peeled and grated
- 1/4 cup onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- Salt and pepper to taste
- 4 eggs, for poaching
- 2 tablespoons white vinegar
- Vegetable oil, for frying
- Chopped chives or green onions, for garnish (optional)
- Hot sauce or hollandaise sauce, for serving (optional)
“`
Instructions
1. Prepare the hash browns first. Take the peeled and grated potatoes and put them in a clean kitchen towel. Squeeze out as much moisture as possible. Then place the potatoes in a large bowl.
2. In a combing bowl, amalgamate the grated potatoes, finely diced onion, all-purpose flour, and beaten large egg. Add salt and pepper to taste and mix well until all ingredients are evenly combined.
3. Generously coat a non-stick skillet with vegetable oil and heat over medium. Add the potato mixture, flattening it into a disc with each scoop (~1/4 cup); you should have enough for 4 hash browns.
4. Prepare the hash browns for a good warm-up, anyway you like them; they needn’t be golden brown and crispy (though they surely can be). When they’re done, remove them from the skillet and drain them on a paper towel-lined plate (the stuff can be oily), and keep them warm.
5. At the same time, take a moderate-size saucepan and fill it with water to a depth of about 3 inches. Pour in 2 tablespoons of white vinegar, and heat the mixture to a gentle simmer setting on your stovetop between medium and medium-high.
6. To poach the eggs, first break them into separate small bowls or ramekins. Then, one by one, slide each egg into the pot of water that is simmering gently.
7. Cooking the eggs in simmering water takes a bit of practice, but it’s not difficult. Remember to use fresh eggs for the best results. Simmer water in a large pot—enough to cover the eggs. Add a teaspoon or so of salt (which helps with flavor and keeps the whites from spreading too much), and then carefully slip the eggs into the pot. Cover and cook for 3 to 5 minutes, depending on how runny you like your yolks.
8. To put together, set the crunchy hash browns on dinner plates. Crown each hash brown with a poached egg to make it across the plate.
9. For a fresh pop of color, you may garnish with chopped chives or green onions to your desire.
10. Accompany the dish with hot sauce or hollandaise sauce for an additional flavor layer. Serve straight away. If you wish to do some eggs, I really recommend the poached variety. They hold their shape nicely and can be fluffed to good effect, nestled in the pile of properly crispy hash browns.
Equipment Needed
1. Peeler
2. Grater
3. Clean kitchen towel
4. Large bowl
5. Small bowl or ramekins
6. Non-stick skillet
7. Measuring cups and spoons
8. Spoon or spatula
9. Medium-sized saucepan
10. Plate lined with paper towels
11. Knife (for chopping onions and garnish)
12. Cutting board
13. Stovetop
14. Serving plates
FAQ
- Q:Is it permissible to employ another variety of potato for this recipe? A: Potatoes that are a russet variety are the best bets, as their texture is starchy, but Yukon gold potatoes might do well in this recipe as well.
- Q:What are some methods to stop the shredded potatoes from browning?
A:
They should be rinsed in cold water and dried thoroughly to minimize oxidation. - Q:Is it necessary to use vinegar when poaching eggs?
A: You don’t have to use it, but it helps keep the egg whites in good shape. - Q:When are the hash browns finished?
A:
It is important that they be golden brown and crispy on both sides. - Q:Is it possible to make the hash browns ahead of time? A: Indeed, form them and stash them in the fridge, then cook them when it’s time to eat.
- Q:If you want to make hash browns without using eggs, a mixture of flaxseed meal or chia seeds and water can serve as a binding agent.
- Q:Can I bake hash browns instead of frying them? A: Yes, you can bake them. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and allow your hash browns to bake for around 25 to 30 minutes. Be sure to flip them halfway through so they get nice and crispy on both sides.
Substitutions and Variations
Instead of russet potatoes, one may use sweet potatoes for a change in taste and hue.
If you prefer a milder taste, you can substitute shallots or scallions for the onion.
For a gluten-free version, use gluten-free all-purpose flour or cornstarch in place of regular flour.
Use egg replacer or flaxseed meal mixed with water as a substitute for the beaten egg if you want a vegan option.
Pro Tips
1. Perfect Potato Prep: After grating the potatoes, squeeze them as dry as possible using a clean kitchen towel or cheesecloth. Removing the excess moisture will help the hash browns get extra crispy when frying.
2. Onion Enhancement: To add more depth of flavor, consider caramelizing the finely chopped onions in the skillet before mixing them with the potatoes. This will add a sweet and savory layer to your hash browns.
3. Oil Temperature Check: Ensure your vegetable oil is hot enough before adding the potato mixture. You can test this by dropping a small piece of potato into the oil; it should sizzle immediately. This helps achieve a crispy crust quickly without the hash browns absorbing too much oil.
4. Egg Poaching Perfection: When poaching eggs, create a gentle whirlpool in the simmering water with a spoon before sliding the eggs in. This can help wrap the whites around the yolks and result in a neater poached egg.
5. Serving Suggestions: For even more flavor, top the dish with freshly grated Parmesan cheese and lightly sprinkle smoked paprika over the poached eggs just before serving. This will add a savory and smoky touch to the dish.
How To Make Hash Browns Poached Eggs Recipe
My favorite How To Make Hash Browns Poached Eggs Recipe
Equipment Needed:
1. Peeler
2. Grater
3. Clean kitchen towel
4. Large bowl
5. Small bowl or ramekins
6. Non-stick skillet
7. Measuring cups and spoons
8. Spoon or spatula
9. Medium-sized saucepan
10. Plate lined with paper towels
11. Knife (for chopping onions and garnish)
12. Cutting board
13. Stovetop
14. Serving plates
Ingredients:
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- 2 large russet potatoes, peeled and grated
- 1/4 cup onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- Salt and pepper to taste
- 4 eggs, for poaching
- 2 tablespoons white vinegar
- Vegetable oil, for frying
- Chopped chives or green onions, for garnish (optional)
- Hot sauce or hollandaise sauce, for serving (optional)
“`
Instructions:
1. Prepare the hash browns first. Take the peeled and grated potatoes and put them in a clean kitchen towel. Squeeze out as much moisture as possible. Then place the potatoes in a large bowl.
2. In a combing bowl, amalgamate the grated potatoes, finely diced onion, all-purpose flour, and beaten large egg. Add salt and pepper to taste and mix well until all ingredients are evenly combined.
3. Generously coat a non-stick skillet with vegetable oil and heat over medium. Add the potato mixture, flattening it into a disc with each scoop (~1/4 cup); you should have enough for 4 hash browns.
4. Prepare the hash browns for a good warm-up, anyway you like them; they needn’t be golden brown and crispy (though they surely can be). When they’re done, remove them from the skillet and drain them on a paper towel-lined plate (the stuff can be oily), and keep them warm.
5. At the same time, take a moderate-size saucepan and fill it with water to a depth of about 3 inches. Pour in 2 tablespoons of white vinegar, and heat the mixture to a gentle simmer setting on your stovetop between medium and medium-high.
6. To poach the eggs, first break them into separate small bowls or ramekins. Then, one by one, slide each egg into the pot of water that is simmering gently.
7. Cooking the eggs in simmering water takes a bit of practice, but it’s not difficult. Remember to use fresh eggs for the best results. Simmer water in a large pot—enough to cover the eggs. Add a teaspoon or so of salt (which helps with flavor and keeps the whites from spreading too much), and then carefully slip the eggs into the pot. Cover and cook for 3 to 5 minutes, depending on how runny you like your yolks.
8. To put together, set the crunchy hash browns on dinner plates. Crown each hash brown with a poached egg to make it across the plate.
9. For a fresh pop of color, you may garnish with chopped chives or green onions to your desire.
10. Accompany the dish with hot sauce or hollandaise sauce for an additional flavor layer. Serve straight away. If you wish to do some eggs, I really recommend the poached variety. They hold their shape nicely and can be fluffed to good effect, nestled in the pile of properly crispy hash browns.
