Skillet Hash Browns w. The Fixings

Time to make this otherwise simple breakfast into a fiesta!  Is it possible to have margaritas for Sunday brunch instead of mimosas?

To add some life to this diner favorite, I mixed together the shredded potatoes with thinly sliced peppers & onions, and topped it off with a poached egg, avocado, sour cream & spicy salsa… can you feel the love?

 

Recipe Overview


Mix together the potato, onion  & red bell pepper. Season with sea salt & black pepper. Let sit for a couple of minutes then squeeze out any excess liquid.

*Tip: Use a grater or a mandolin on the thinnest setting & julienne cut to shred the potatoes.

Skillet Hash Browns

 


Heat 3 TBSP of oil in a medium skillet over medium heat. Add in potato mixture.

Pat down evenly across the pan. Tucking in the edges with a spatula.   Cook for 10-15 minutes each side.

Tuck the edges of the hashbrown

There’s many ways to flip.  I used the Spanish omelet method.

To flip, slide onto a plate.  Place another plate on top & quickly turn. The browned side should be facing upwards.

Here is a video by on how to flip using a plate.


Add remaining  2 TBSP oil of oil to the pan, then slide in hash browns cooking for another 15 minutes.

Top with poached egg, salsa, sour cream & sliced avocado to serve.

Skillet Hash Browns


If you can’t finish this all on your own, cut the hash browns in half.  Just poach another egg, and use the 2nd half of the avocado. It’s nice to share the love!

Bon Appétit 

 

Skillet Hash Browns w. The Fixings
Recipe TypeBreakfast/Brunch
Author: Kiano
Serves: 2 Servings
Ingredients
  • 1 russet potato, peeled & shredded
  • 1 red bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 tsp sea salt
  • 1/2 tsp fresh found black pepper
  • 4 TBSP vegetable oil
  • 1 egg, poached
  • 1/4 cup sour cream
  • 1/2 avocado, sliced
  • 1/4 cup salsa
Instructions
  1. Mix together the potato, onion & red bell pepper. Season with sea salt & black pepper. Let sit for a couple of minutes then squeeze out any excess liquid.
  2. *Tip: Use a grater or a mandolin on the thinnest setting & julienne cut to shred the potatoes.
  3. Heat 3 TBSP of oil in a medium skillet over medium heat. Add in potato mixture.
  4. Pat down evenly across the pan. Tucking in the edges with a spatula. Cook for 10-15 minutes each side.
  5. There’s many ways to flip. I used the Spanish omelet method.
  6. To flip, slide onto a plate. Another plate on top & quickly turn. The browned side should be facing upwards.
  7. Here is a video by on how to flip using a plate.
  8. Add remaining 2 TBSP oil of oil to the pan, then slide in hash browns cooking for another 15 minutes.
  9. Top with poached egg, salsa, sour cream & sliced avocado to serve.
  10. If you can’t finish this all on your own, cut the hash browns in half. Just poach another egg, and use the 2nd half of the avocado. It’s nice to share the love!

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

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