The hash brown stack of your dreams

Hash browns or hashed browns or hashbrown are a simple and popular American breakfast dish made with potatoes that are pan-fried after being shredded, diced, julienned or riced.

Not too difficult right? These beautiful potato cakes are one hundred times better than the frozen supermarket version. It took me less than an hour to whip up this breakfast.

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Hash Brown Stack

5 from 1 vote

Recipe by Dominique WhiteCourse: BreakfastCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 2 medium potatoes

• ½ medium onion

• ¼ cup flour

• salt and pepper

• oil for frying

• 3 eggs

• 1 tomato

• grated cheddar cheese

• chives or spring onion, chopped

Method

• Peel and shred your potatoes, place them in a pasta strainer and use a cloth to push the moisture out of them.
• Finely dice your onion.
• Mix the potato, onion, flour and one egg together. Season with salt and pepper.
• Line a tray with cling wrap or baking paper or tinfoil.
• Use your hands to make patty size rounds. Place these on the tray and allow them to sit in the freezer for 15 minutes to firm up.
• While your hash browns firm up slice your tomato, grate the cheese and finely chop chives or spring onion.
• Heat oil in a pan on medium heat and add your hash browns. Flip them after about four minutes and cook until both sides have browned.

  • 

• Fry two eggs, sunny side up.
• Time to assemble! Put down a hash brown first and cover with grated cheese.
• Next add your sliced tomato, season and place an egg down.
• Top with another hash brown, grated cheese and chives/spring onion.
• The cheese will go gooey and that runny egg yolk is like a dream come true.

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