Crispy Cheddar Hash Browns with Fried Eggs
Golden, shatteringly crisp shredded potato hash browns melted with sharp cheddar, topped with runny-yolk fried eggs. A diner-style breakfast made in one skillet.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Squeezing the potatoes dry is the secret to crunch, so be thorough. Resist the urge to stir or peek, as the crust needs undisturbed contact with the pan. Check that your hot sauce has a plain ingredient list.
Method
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Shred the potatoes on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze out as much liquid as you can, twisting hard.
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Toss the potatoes with 1/2 teaspoon salt, the pepper and paprika.
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Heat 2 tablespoons butter and 1 tablespoon oil in a 12-inch nonstick or cast-iron skillet over medium heat. Pack in the potatoes in an even layer and press down firmly. Cook without stirring until the bottom is deep golden.
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Slide the hash brown onto a plate, add the remaining butter to the skillet, and flip the potatoes back in, browned side up. Cook another until crisp on both sides. Sprinkle with the cheddar, cover for until melted, and slide onto a board.
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Wipe out the skillet, heat the remaining oil over medium-high heat, and fry the eggs to your liking, seasoning with the remaining 1/4 teaspoon salt.
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Cut the hash brown into wedges, top each with a fried egg, and finish with hot sauce and parsley.
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