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Peel and grate potatoes and add them to a bowl with cold water. Rinse them a few times to wash off starch. Then try potatoes well with a few paper towels.
Add dried shredded potatoes to a bowl. Toss with 1 tablespoon of oil and seasonings.
Preheat a griddle or large skillet to medium heat. Add potatoes and spread out in an even layer. Cook for 5 minutes until potatoes start to brown. Then stir and continue to cook for about 5 more minutes until potatoes are cooked through, but crispy in some areas. Add more oil if the skillet seems dry at any point.
When hash browns are mostly cooked, divide into 4 even mounds. Use a metal mold to make a center well in each mound. Press the hash browns up against the mold so they hold a firm shape. You can use a plastic mold if that’s all you have but remove the hash browns from the skillet first.
When the hash browns are shaped with a well in the center, crack an egg into each one. Let cook for about 90 seconds until the eggs are mostly set.
Carefully flip hash browns and eggs and cook for 15 seconds on the second side just to set the eggs.
Remove hash browns and eggs and garnish with fresh scallions. Serve with bacon or fruit and/or toast!