A crisp outside with soft shredded potato interior all topped with runny eggs. My Giant Hash Brown and Eggs is an ultimate breakfast dish if ever there was one. This works with both white potatoes and sweet potatoes and certainly starts the day off well. In fact whatever time of day you eat this it taste fantastic. Simply grate, bind, fry then grill. Another one pan meal to make washing up effortless.
If I had to choose my favourite meal time I think I would go for Breakfast. Simply put without breakfast I do not function. I’m not one of these people who can roll out of bed and go. I need to wake up with coffee and food before I can start my day. Now usually this means cereal or toast with almond butter and berries. However occasionally I make an effort and it is always worth it. Having potatoes for breakfast feels like an event – It makes breakfast special. This Giant Hash Brown and Eggs is a real treat and really quite simple to pull together.
Now the worst part of this recipe is the prep it does require grating the potatoes but once that is out the way its fairly simple. If you are using white potatoes you want to use a clean the towel and squeeze out as much liquid as you can. However if you are using sweet potato this is not needed. I use rice flour in this recipe, although most flours would work I do say to steer clear of self-raising flour.
You can change up the herbs and spices as you wish depending what mood you are in. I love paprika and chilli powder then serve it with sriracha, that will certainly wake you up. Most often I use Thyme and Oregano these work fabulously with sweet potato and are my absolute go to. If you wanted to go super savoury then throw in a Clove of Garlic or two and a bit of chopped Rosemary. You could then just do the hash brown don’t add the eggs on top and serve with roast lamb that’s a delicious Sunday lunch right there!
If you are looking for more breakfast recipes, then take a look at:
Tropical Smoothie Bowl
Sweet Potato & Bacon Waffles
Puffed French Toast
Hot Cross Bun Pancakes
Raspberry Pancakes
Pea & Avocado Toast Topper
Let me know what you think of this Giant Hash Brown and Eggs in the comments below. If you have a go share your pictures with me, tag me on social media use the hashtag #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Giant Hash Brown and Eggs
Ingredients
- 500 grams Sweet Potato Or use White Potatoes
- 2 tbsp Rice Flour
- 0.5 tsp Dried Thyme
- 0.5 tsp Dried Oregano
- 0.5 tsp Salt
- 5 Eggs
- 2 tbsp Olive Oil
Instructions
- Peel and Grate your Sweet Potatoes (or white potatoes) (If using white potatoes then you want to use a clean tea towel to squeeze as much moisture as possible – if using sweet potato skip this)Add to a large bowl along with the Flour, Thyme, Oregano, Salt & One Egg. Mix well – feel free to use your hands.
- Heat the Olive il in a frying pan over a medium heat, any higher and you will burn the edges and turn the grill on to a medium heat.Put all the grated Potato Mix into the pan and press down let it cook for 5 minutes to start browning then break up and stir then press down again and cook for a further 5 minutes.Stir a final time and press down and using a spoon make four wells in the Hash Brown let cook for 5 minutes then place under the grill for 2 minutes.
- Crack the four Eggs into the wells and once you see the whites just starting to get opaque parts place the pan under the grill.Keep checking for when the top is crisp and the eggs have set whites and runny yolks.Serve straight away and enjoy.
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