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Hash Browns with Eggs

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A simple and hearty breakfast dish made with crispy hash browns topped or served with eggs cooked to your preference.

Ingredients

Scale
  • 2 cups grated potatoes (russet preferred)
  • 2 tablespoons vegetable oil or butter
  • Salt and pepper to taste
  • 2 large eggs
  • Optional toppings: chopped parsley, shredded cheese, hot sauce

Instructions

  1. Peel and grate the potatoes, then rinse under cold water to remove excess starch.
  2. Drain and squeeze out as much moisture as possible using a clean towel or cheesecloth.
  3. Heat oil or butter in a skillet over medium heat.
  4. Add the grated potatoes, press down into an even layer, and season with salt and pepper.
  5. Cook for 4-5 minutes on each side or until golden brown and crispy.
  6. In a separate pan, cook the eggs as desired (fried, scrambled, or poached).
  7. Serve the hash browns with eggs on top or on the side. Add optional toppings if desired.

Notes

  • For crispier hash browns, avoid overcrowding the pan.
  • You can use frozen hash browns if short on time—just skip the grating and rinsing steps.
  • Customize the eggs to your liking—over easy, sunny side up, or scrambled all work well.

Nutrition

Keywords: hash browns, eggs, breakfast, easy, crispy, skillet, vegetarian

Find it online: https://zesticook.com/hash-browns-with-eggs/