Hash Browns with Dill Fried Eggs & Harissa
Hash Browns with Dill Fried Eggs & Harissa
Serves 4
INGREDIENTS:
For the hash browns
680g potatoes, peeled and shredded (thickly grated)
3 tablespoons grated onion
2 eggs, beaten
3 tablespoons flour
4 tablespoons of vegetable oil
For the dill fried egg and harissa
1 dessert spoon of butter
4 eggs
1 tbsp fresh dill, finely chopped
1 tbsp harissa
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 100oC.
2. Start by making the hash browns. Dry the shredded potatoes as much as possible using a clean kitchen towel. Then place all the ingredients (except the vegetable oil) in a large bowl. Season with sea salt and freshly ground black pepper and mix together. Place a frying pan over a medium and add the 4 tablespoons of oil. Next take ¼ of the hash mixture and place in the frying pan, gently press to form a patty about 2 inches in diameter. Repeat until there are four patties in the pan. Cook until deep golden brown, about 8 minutes on each side. Remove from frying pan and on to a baking tray lined with paper towel and in to the pre-heated oven to keep warm.
3. Wipe the frying pan clean and place back over a medium heat –add the butter and melt. Once the butter has melted fry the 4 eggs, and season with sea salt and freshly ground black pepper.
4. Remove the hash browns from the warming oven and serve each one with a fried egg on top, a generous drizzle of harissa and a sprinkle of chopped fresh dill.
RECIPE FROM
Clodagh’s Weeknight Kitchen