Description
A quick and crispy breakfast made with golden hash browns and soft scrambled eggs, perfect for busy mornings or lazy brunches.
Ingredients
Scale
- 2 large potatoes
- 2 eggs
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
- Optional: cheese, chives, or onions
Instructions
- Peel and grate the potatoes. Rinse them in cold water to remove excess starch. Spread the grated potatoes on a towel and pat dry. If using onions, chop them finely. Beat the eggs in a bowl and set aside.
- Season the grated potatoes lightly with salt and pepper. Mix in onions or cheese if desired, or keep the eggs plain.
- Heat oil in a frying pan over medium-high heat. Add the grated potatoes, pressing down to form a patty. Cook for 5-7 minutes until deep golden, flip, and cook for another 5-7 minutes. In another pan, melt the butter and scramble the eggs gently until just set, about 1-2 minutes.
- Transfer the hash browns to plates, top with scrambled eggs, and add optional toppings. Serve hot.
Notes
For added flavor, consider stirring in cheese or herbs into the eggs. Serve with salsa or hot sauce for extra zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 186mg