Another weekend egg breakfast to share on a Friday morning with your favorite people. This is a delicious potato rosti or hash brown that is incredibly crispy, served with your preferred eggs right on top."Wet eggs" or sunny side up are the usual order of these days, but scrambled or even perhaps boiled would fit the bill.
Ingredients:
1 large potato
pat of butter
drizzle of oil
salt and pepper
2 large eggs
Method:
Peel then grate the potatoes, squeeze out excess liquid, then place in bowl.
Add a teaspoon of melted butter, salt and pepper then toss.
Melt another teaspoon of butter with a teaspoon of oil in a small non-stick pan medium low heat.
Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
Cook first side: Cook 8-12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
Flip: Cover pan with a round wooden board with a handle and flip quickly.
Melt another teaspoon of butter and oil in the pan, then slide the potato back in and cook for another 8-12 minutes until golden crispy.
Cook your eggs to your preference just two minutes before the potato is done.
Slide onto serving plate, top with the cooked eggs and serve immediately.
صحة و عافية
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