Crispy Hash Browns with Chile-Fried Egg
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Servings
1 serving
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Course
Breakfast
Crispy Hash Browns with Chile-Fried Egg
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A diner-like hash brown with golden edges and crispy sides- a perfect companion for chile fried eggs and scallions.
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Ingredients
Hash Browns
- 2-3 scallions
- 1 medium gold potato
- ½ teaspoon kosher salt
- 2 tablespoons potato starch or cornstarch
- Avocado or sunflower oil for frying
Eggs
- 1-2 tablespoons unsalted butter
- 1-2 tablespoons garlic chile sauce
- 2 eggs
- Salt for finishing
Instructions
- To prep the hash browns: Have a small bowl of ice water nearby. Trim the ends from the scallions and thinly slice through the whites and greens. Place the whites and light green pieces in a medium bowl, and transfer the sliced dark greens to the bowl with ice. Set aside.
- Give the potatoes a good scrub and pat dry. Grate the potatoes into the bowl with the scallion whites using a box grater. Add the salt and toss until well-coated. Let the potato mixture rest for 15-20 minutes.
- To cook the crispy hash browns: Scoot the potatoes to the side of the bowl, tilt the bowl, and begin to squeeze the potatoes. Pour out any liquid and repeat the process until you can wring no more liquid from the potatoes. Add in the potato starch and stir until well combined.
- Drizzle a thin layer of oil in a 10” or 12” heavy-bottomed skillet, such as cast iron, over medium heat. Once hot, transfer the potatoes to the skillet and press down with the back of a spatula. The potatoes should form a thin layer across the skillet. Cook until the potatoes are golden and crispy for 2-3 minutes, flip, and repeat the process. Transfer to a plate once both sides are crisp.
- For the eggs: While the potatoes are frying, place the butter and chile paste in an 8” skillet over medium heat. Crack the eggs in once the butter begins to sputter and the skillet is hot. Cook, spooning some of the butter mix over the eggs. Cook until the egg yolks are your desired doneness.
- To Assemble: Layer the cooked eggs on the hash browns and drizzle with any remaining chile paste and butter. Drain the scallions from the ice water, pat dry, and sprinkle over the eggs. Finish with salt as desired.
Notes
- Crunch Factor: I'm a thin and crispy kind of potato girl and as such, my hash browns and quite thin- there's not much non-crispy potato to have here. If you prefer slightly thicker hash browns, press down enough to make a cohesive hash brown but not so hard that it completely flattens.
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