Poached Eggs on Hash Browns
Friday, June 20, 2014
Alright all, so here I am super excited! For some reason when I have completely spontaneous blog posts I feel that those are the ones that turn out the best. I woke up this morning and I was like wow I really need to do a post. It's Friday already and I've only done one so far this week (which is just not okay!). So, being morning, being hungry, being in the mood for eggs but not scrambled eggs, and with a little guidance from Pinterest I came up with poached eggs on hash browns.
Let me warn you ahead of time that this is going to be one of those posts that has a ton of pictures because for some reason I just liked all of them and I didn't want to leave any out! Let me also tell you that I got the approval from my sister Katie which is like the hardest thing to do! She absolutely said the hash browns were amazing and even like the poached eggs even though I'm pretty sure this is the first time she's ever had them. I also thought everything worked out perfectly. The photos look great, the food tasted great, and the best part we had all of the ingredients in the house; so I didn't even have to run to the grocery store first! I hope you all really take the time to try this one!
- 7 eggs
- 2-3 small russet potatoes (or potatoes of choice)
- 4 lettuce leaves
- 1/4 c finely chopped red onion
- 1/2 c shredded cheddar
- 1/3 c coconut flour
- 1 tbsp fresh parsley
- 1 tbsp fresh basil
- 2 tsp white vinegar
- coconut oil
- salt & pepper to taste
METHOD:
- Get a fine holed strainer and place it in a bowl with cold water.
- Peal then shred the potatoes and place in the strainer soaking in the cold water while you prepare the rest of the food.
- Finely chop the red onion, fresh parsley, and fresh basil. Shred the Cheddar cheese.
- Take the strainer with the shredded potatoes out of the water and really press down on it to get as much as the moisture out as you can. The drier they are the crunchier the hash browns.
- In a medium sized bowl mix shredded potatoes, 2 eggs, coconut flour, cheese, onion, parsley, salt and pepper until everything is evenly coated.
- At this time turn the griddle or pan on the stove to medium-high heat with coconut oil on/in it. Also get a deeper sauce pan and place about a little over an 1" of water in there along with 1 tsp salt and 2 tsp white vinegar. Bring to a boil.
- When the griddle is hot place the hash browns in there into 2" clumps then flatten with a spatchula. Cook for about 3-4 minutes each side or until golden brown adding more coconut oil as needed.
- During this time once the water comes to a simmering boil crack the eggs into a ladle and gently ease into the water one at a time. Once all the eggs are in turn off the heat and cover. If you want runny yokes let it sit for only 3-4 minutes if you want solid yokes like it sit for 8-10 minutes.
- Then layer! Place the hash brown patties down first followed by lettuce or other toppings of choice followed by the poached eggs. Then salt and pepper to taste and also had a little hot sauce or salsa if desired.
- Enjoy!!
1 comments
This looks great! I love breakfast for dinner, and this looks like something that would be incredibly satisfying in the evening, as well. Thanks for the great recipe!
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