Hashbrowns and eggs, a simple breakfast, but hearty, and delicious when done properly. I prefer to use my cast iron skillet personally, I think it adds to the crunch of the hashbrowns, and the extra flavors in a well seasoned skillet are on a whole other level.
I still haven’t managed to do eggs over easy in this setup, but scrambled and of course sunny side up are quick and easy.
- 1 pound of frozen shredded potatoes
- 4 eggs
- 2 tbsp fat; oil, butter, bacon grease etc.
- Preheat the skillet on medium, add your fat, and coat the bottom of the pan
- When the oil is shimmering, add the potatoes
- Let cook. My directions said 4 to 6 minutes a side, but it was closer to 10 for the crisp on the bottom, then flip and let the other side cook. This should take less time
- When the potatoes are at your desired doneness, make a path between them like so.
- If needed, add a little bit of oil to the middle, but you probably won’t need it. Crack your eggs and add them into the trough.
- Add salt and pepper to taste, then cover with foil. After 3 to 4 minutes, you will have perfectly sunny side up eggs, for a firmer yolk, 5 minutes.
- Finally, plate, serve and enjoy.
- Scrambled eggs has a tendency to run, pour them in slowly, and they’ll start to cook on the edges enough to keep them in place.
- If you’re cooking bacon or sausage for breakfast, just use the grease left from that. I render my fats after I cook, posts to follow, and use that when I’m not cooking meat.