Golden homemade hash browns, a runny fried egg and a zigzag of Olé sriracha. A diner breakfast at home.
Serves: 2 | Prep: 10 min | Cook: 15 min
Ingredients
- 3 medium floury potatoes (such as Agria), peeled
- ½ small onion
- ½ tsp salt
- 3 tbsp oil
- 2 eggs
- 2 tbsp The Flavorsmith Olé Sriracha
- Chopped chives
Method
- Grate the potatoes and onion. Wrap in a clean tea towel and squeeze out as much liquid as you can. Mix with the salt.
- Heat the oil in a frying pan over medium-high heat. Add 4 flattened mounds of potato.
- Cook 5–6 minutes each side, until deep golden and crisp. Drain on paper towels.
- Fry the eggs in the same pan.
- Top the hash browns with the eggs, a zigzag of Olé and chives.
Chef's tip: Squeeze the potato hard — dry potato is the only way to crispy hash browns.