Pairs well with Egg Yolk Hash Browns
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Egg Yolk Hash Browns
(2.0)
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A unique twist on classic hash browns, incorporating egg yolks into the center for a rich breakfast treat.
00:22:00 total
Serves 4
medium
Breakfast
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Ingredients
- potato - watch the video to see
- onion - watch the video to see
- clarified butter - watch the video to see
- tapioca flour - watch the video to see
- salt - to taste
- onion powder - watch the video to see
- egg - watch the video to see (separate some egg and use the yolk)
- chives - watch the video to see (for garnish)
Instructions
- Prepare Potato and Onion: Shred your potato and onion either with a hand grater or with a food processor.
- Wash and Dry: Wash the starch off until the water runs clear then squeeze out as much of the excess water as possible.
- Cook Potato Mixture: Heat some clarified butter in a heavy bottom pan and add the grated potato. Cover and cook for 15 minutes, stirring occasionally and making sure there's no color on the potato.
- Prepare Hash Brown Mixture: Squeeze out any excess butter through a sieve. Mix in some tapioca flour, salt, and onion powder.
- Shape and Add Egg Yolk: Spoon the mixture into a metal ring halfway up, flatten it down, and make a little well in the middle. Separate some egg and place the yolks into the center.
- Chill: Fill around the egg yolk, topping off the center last. Flatten off with a spatula and press down with another tray or plate. Put into the fridge for at least an hour.
- Fry Hash Browns: Fry the hash browns for 3 to 4 minutes.
- Serve: Take out and garnish with salt and chopped chives to serve.
