Description
Turn those purple fingerling potatoes into crispy hash browns. Top with a fried egg, a dollop of sour cream, a little cilantro, and you’ve got breakfast.
Ingredients
- 1 pound Purple Fingerling Potatoes
- 1 cup Canola Oil, For Cooking
- 2 whole Eggs
- 2 Tablespoons Sour Cream
- 1 sprig Fresh Cilantro
- Salt And Pepper
Preparation
Using a grater, grate the potatoes using the large-holed side. Divide the grated potatoes into 2 equal-sized balls.
Heat a frying pan on medium heat. Add about 5 tablespoons of oil, place one of the balls of hashed potatoes in the center of the pan, and flatten into a disc. Let it cook for about 5 minutes before flipping it over. Use a spatula to flip the disc carefully.
Cook the hash for another 5 minutes. Remember, cooking time will vary. If you see that your hash is over-browning then lower the heat and taste-test a bit. The potatoes cook fairly quickly.
Once the hash is cooked, plate it. Now, fry your eggs to your preference, keeping the pan at medium-high heat. Add additional oil to the frying pan. Crack your egg and let it fry for about 5 minutes.
While the egg is cooking, place a dollop of sour cream on the hash, and then top with your fried egg. Garnish with a sprig of cilantro, and sprinkle with salt and pepper to taste.
