SKILLET HASH BROWNS AND EGGS

GIANT POTATO LATKE…kinda.

The Jew in me loves this because it’s basically a giant latke. HA! Either way, this dish is great because you can make it so many times in so many ways. You can follow the basic steps and then make the rest your own. Add the mushrooms, or don’t. Sprinkle in your favorite seasonings and herbs—I’ve made this with dill too and it’s great! Top it if you want—lox or smoked trout is a great call. There’s really no wrong way to enjoy this one.

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SKILLET HASH BROWNS AND EGGS

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• Idaho Potatoes (3, peeled and cut into chunks that fit in your food processor)
• Scallion (3 stems, sliced, divided)
• Fresh Thyme (2 tablespoons)
• Fresh Sage (1 tablespoon when finely chopped)
• Shitake, Baby Bella, Oyster Mushroom Mix (1/2 cup, finely chopped—you can absolutely use your food processor to chop these down quickly)
• Shredded Parmesan (1 tablespoon)
• Extra Virgin Olive Oil (4 tablespoons)
• Salt
• Pepper
• Vegetable Oil (roughly 2 tablespoons for coating your pan)
• Eggs (4)
• Crushed Red Pepper Flakes (1/2 teaspoon, or to your liking)

KITCHEN ITEMS

• Food Processor with Shredder Attachment
• Cheese Cloth
• Large Mixing Bowl
• 12 Inch Oven-Safe Skillet
• Rubber Spatula
• Small Bowl (just big enough to hold 1 egg)

Instructions

TO MAKE YOUR POTATO HASH

1. Preheat your oven to 425º.
2. Shred your potatoes in your food processor.
3. Place your cheese cloth over your large mixing bowl. Transfer your shredded potatoes into your cheese cloth. Wrap them tightly and squeeze as much liquid out of them as possible.
4. Discard the liquid.
5. Put your shredded potatoes into your mixing bowl.
6. Add your scallion (save about 1/3 of it for topping your dish), thyme, sage, mushrooms, and parmesan. Mix it all together until you have an even mixture.
7. Season with salt and pepper and fully mix again.
8. Add all of your extra virgin olive oil and mix until all of your potato mixture is fully and evenly coated.

TO COOK, BAKE, BROIL, AND BAKE (AGAIN) YOUR HASH

1. Coat your pan in vegetable oil and heat it over high heat.
2. Once your pan is hot, use your rubber spatula to dump your potato mixture into it and the spread it so that you have an even layer throughout the pan. It will sizzle when it hits the pan.
3. Press the bottom side of your small bowl into 4 spots in your potato hash to create 4 wells (that you will later add your eggs to).
4. Cook for 5 minutes.
5. Bake for 10 minutes.
6. Broil for 5 minutes.
7. Lower your oven’s heat to 350º.
8. One at a time, crack an egg into your small egg-sized bowl and then slowly pour that egg into one of the wells you created in your potato hash. Repeat for all 4 eggs.
9. Season your eggs with salt and pepper.
10. Bake until your egg whites are solid and your egg yolks are still runny—about 10 minutes.
11. Sprinkle your crushed red pepper flakes and remaining scallion over your entire dish.
12. Cut into quarters and serve hot.

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