Name: Crispy Hash Browns with Chile-Fried Egg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2-3 pieces scallions; 1 medium gold potato (220g); 1 teaspoon kosher salt; 2 tablespoons potato starch or cornstarch; Avocado or sunflower oil (for frying); 1-2 tablespoons unsalted butter; 1-2 tablespoons garlic chile sauce; 2 pieces eggs; Salt for finishing (to taste)

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There’s something undeniably satisfying about a plate of perfectly crispy hash browns topped with a beautifully fried egg. This dish brings together simple ingredients to create a meal that is both delicious and comforting. Whether you’re looking for a hearty breakfast or a satisfying brunch option, these Crispy Hash Browns with Chile-Fried Egg will become a go-to in your kitchen.

Imagine the sound of those golden-brown hash browns sizzling in the pan, the aroma of garlic and spice filling the air, and the creamy richness of a fried egg on top—what’s not to love? Let’s dive into this delightful recipe and discover how to make it right at home.

Why This Recipe Is Reliable

This recipe for Crispy Hash Browns with Chile-Fried Egg is not only easy to follow but also yields consistently delicious results. The combination of potato starch or cornstarch gives the hash browns that coveted crispiness, while the chile-fried egg adds a kick of flavor that elevates the dish. Plus, the ingredients are accessible, and the steps are straightforward, making it perfect for both novice cooks and experienced chefs alike.

What We’re Using

2-3 scallions: Adds a fresh, oniony flavor that complements the potatoes and eggs.
1 medium gold potato (220g): The star of the dish, chosen for its creamy texture and ability to get crispy.
1 teaspoon kosher salt: Enhances the flavors of the potatoes and eggs.
2 tablespoons potato starch or cornstarch: Ensures that the hash browns are extra crispy.
Avocado or sunflower oil: For frying, providing a neutral flavor and high smoke point.
1-2 tablespoons unsalted butter: Adds richness and flavor to the fried egg.
1-2 tablespoons garlic chile sauce: Brings heat and depth of flavor to the dish.
2 eggs: A classic topping that adds protein and creaminess.
Salt for finishing: To taste, to perfect the final dish.

Gear Up: What to Grab

Box grater or food processor: For shredding the potato easily.
Large skillet: A non-stick skillet works best for frying the hash browns.
Spatula: To flip the hash browns without breaking them apart.
Small saucepan: For frying the eggs in butter.

Method: Crispy Hash Browns with Chile-Fried Egg

Step 1: Prepare the Potatoes

Start by washing the gold potato thoroughly. Peel it if you prefer, but leaving the skin on adds extra flavor and nutrients. Using a box grater or food processor, shred the potato into fine pieces. Place the shredded potato in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving a crispy texture.

Step 2: Mix the Ingredients

In a mixing bowl, combine the shredded potato, chopped scallions, kosher salt, and potato starch (or cornstarch). Mix everything together until well combined. The starch will help the potatoes hold together while giving them that golden crisp.

Step 3: Heat the Oil

In a large skillet, heat about 3 tablespoons of avocado or sunflower oil over medium-high heat. You want the oil to be hot enough that a drop of water sizzles when added.

Step 4: Form and Fry the Hash Browns

Once the oil is hot, take a handful of the potato mixture and form it into a patty. Carefully place it in the skillet. Repeat with the remaining mixture, making sure not to overcrowd the pan. Fry the hash browns for about 4-5 minutes on one side, or until they are golden brown and crispy. Flip them carefully using a spatula and fry for another 4-5 minutes on the other side.

Step 5: Cook the Eggs

While the hash browns are frying, melt 1-2 tablespoons of unsalted butter in a small saucepan over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny for a sunny-side-up effect. For a slightly firmer yolk, you can cover the pan with a lid for a minute or two.

Step 6: Serve and Finish

Once the hash browns are crispy and golden brown, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Top each hash brown patty with a fried egg. Drizzle with garlic chile sauce and finish with a sprinkle of salt to enhance the flavors. Garnish with extra chopped scallions if desired.

Dairy-Free/Gluten-Free Swaps

Use a dairy-free butter substitute to make the dish completely dairy-free.
Ensure that the garlic chile sauce is gluten-free; many brands offer gluten-free options.
Substitute potato starch with cornstarch if you prefer a gluten-free option.

Pro Perspective

For the crispiest hash browns, make sure to eliminate as much moisture as possible from the shredded potatoes. The drier the potato, the better the crisp. Additionally, don’t rush the frying process; allowing the hash browns to develop a golden crust will add to the overall flavor and texture of the dish. Finally, feel free to customize the toppings by adding avocado slices or fresh herbs for an extra flair.

Prep Ahead & Store

If you’re in a hurry, you can shred the potatoes the night before. Just make sure to store them in water to prevent browning, then drain and dry well before cooking. Leftover hash browns can be stored in the refrigerator for up to 3 days. To reheat, simply pan-fry them again until crispy. The fried eggs are best made fresh, but you can prepare them in advance and reheat them gently in a hot skillet.

Your Top Questions

Can I use other types of potatoes for hash browns?

Yes, while gold potatoes are ideal for their creamy texture and crispiness, you can use russet or even sweet potatoes for a different flavor profile. Just keep in mind that cooking times may vary slightly.

How can I make these hash browns spicier?

To add more heat, consider mixing diced jalapeños or chopped spicy pepper into the potato mixture before frying. You can also top the dish with additional chili sauce or hot sauce of your choice.

Can I make these hash browns in the oven instead of frying?

Yes! Preheat your oven to 425°F (220°C) and spread the potato mixture evenly on a baking sheet lined with parchment paper. Drizzle with oil and bake for about 25-30 minutes, flipping halfway through, until crispy and golden.

What if I don’t have scallions?

If scallions are not available, you can substitute them with finely chopped onions or shallots, or simply omit them for a more straightforward potato taste.

Make It Tonight

Craving something delicious and satisfying? These Crispy Hash Browns with Chile-Fried Egg are calling your name. With just a few simple ingredients and steps, you can whip up a meal that not only tastes amazing but also brings a smile to your face. Perfect for breakfast, brunch, or even a light dinner, this dish is versatile and easy to adapt to your preferences. So grab those potatoes, fire up the skillet, and enjoy a plate of crispy goodness topped with a flavorful fried egg. You won’t regret it!