Hash browns are a classic breakfast dish, and it is incredibly easy to make your own. Topped with fried eggs, and Smoked Chilli Ketchup for a smokey flavour and intense chilli kick, this recipe is perfect for a weekend brunch.
Place the potatoes in a pan, cover with cold water and bring up to the boil. Cook for around 10 minutes once boiling until just tender (test by inserting a sharp knife into the centre – there should still be a small amount of resistance in the centre). Drain, allow to cool and chill for a couple of hours.
Coarsely grate the potatoes into a bowl, add the onions, season with salt and pepper and mix to combine.
Heat an oven to 150C/Fan 130C/Gas Mark 2. Place a large frying pan on a medium to high heat and add half the Olive Oil. It is hot enough when a piece of potato instantly begins to sizzle when dropped in. Take a handful of potato and shape into a palm sized patty, around 2-3 cm thick. In total, you are aiming to make 8 patties in total.
Carefully place in the hot Olive Oil and repeat so there are 4 hash browns cooking. Cook for 5 minutes, or until crispy and golden brown, moderating the temperature if they are getting too dark too quickly, then flip and cook for another 5 minutes. Remove from the pan and place on a plate or tray and keep warm in the oven.
Add the remaining Olive Oil and bring up to cooking temperature. Repeat previous step with remaining potato and when cooked, keep warm in the oven whilst the eggs are cooked.
Fish out any pieces of burnt potato from the pan and drain any excess Olive Oil if needed. Bring up to temperature then carefully crack 4 eggs into the pan, frying for 2-3 minutes or until cooked to your liking.
Place 2 hash browns on each plate and then top with a fried egg. Add Smoked Chilli Ketchup to the side, or on top – it is up to you!