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.

Ingredients

4 medium waxy potatoes, scrubbed clean

1 medium onion, peeled and thinly sliced

125ml Cornicabra Extra Virgin Olive Oil

4 eggs (allowing 1 per person, but increase as you wish)

4tbsp Smoked Chilli Ketchup (or as much as you want)

Salt and pepper, to taste

Ingredients

4 medium waxy potatoes, scrubbed clean

1 medium onion, peeled and thinly sliced

125ml Cornicabra Extra Virgin Olive Oil

4 eggs (allowing 1 per person, but increase as you wish)

4tbsp Smoked Chilli Ketchup (or as much as you want)

Salt and pepper, to taste

1

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.

2

Coarsely grate the potatoes into a bowl, add the onions, season with salt and pepper and mix to combine.

3

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.

4

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.

5

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.

6

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.

7

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!

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