Ingredients
Equipment
Method
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For extra crispiness, ensure potatoes are as dry as possible before frying.
- Customize toppings with avocado slices or fresh herbs for added flavor.
- Store leftover hash browns in the refrigerator for up to 3 days; reheat in a skillet until crispy.