Thursday, January 16, 2014
Cheesy hash with fried egg
2 cups frozen traditional breakfast-style hash browns (McCain or Cavendish)
half an onion, diced
half a red pepper, diced
1 tsp paprika
1 tsp herbes de Provence (or substitute chopped fresh thyme if you have it)
olive oil for frying
salt and pepper for seasoning
half a cup of grated cheddar cheese
Heat olive oil in a skillet on medium-low heat. Add the onion and red pepper and fry for five minutes until softened. Add the frozen hash browns and mix well. Add the paprika, herbes de Provence or fresh thyme, and salt and pepper. Stir well to combine all the ingredients. Then let sit and allow to brown for a few minutes without stirring. Stir and repeat. Stir and repeat again if needed. The idea is to get a nice brown crispy crust on at least two sides of the potato cube.
In the meantime, fry the four eggs in olive oil sunnyside up in a separate skillet.
Once the hash has browned to your liking, take the skillet off the heat and set aside on a cold element. Scatter the cheese over the hash browns and cover the skillet with a tight-fitting lid for two minutes or until the cheese has melted. Then remove the cover so that the potatoes don't get soggy.
Scoop some potato hash on a plate and top with two fried eggs.