Y'all know what happens when I have spare time on the weekends for breakfast experiments. Well, this morning it seemed like a hash brown kind of day, and then why not top those crunchy bits of potato with some shredded cheese? And then my thoughts said you realize you should just poach a few eggs to go on top and voila. Literally 10 minutes later, here you go. Eggs potato!
These ingredients will make two servings.
2 small Russet potatoes, peeled and grated
2 T. vegetable oil
salt and pepper to taste
1/2 cup shredded Mexican cheese, divided
2 eggs
chopped chives for garnish
I used 2 - 6 inch cast iron skillets to heat the oil over medium high heat. Then I divided the potatoes equally between the two skillets. Using a metal spatula, gently press them down a bit and lightly salt and pepper them. Don't stir or disturb the potatoes, let them cook as is.
In about 3 - 4 minutes, gently lift up the edge and when they've reached a lovely golden brown, carefully flip them over without breaking them apart, if possible.
When the other side has reached a pretty golden brown color, remove from heat and sprinkle with the shredded cheese.
The heat from the potatoes will melt the cheese while you poach the eggs.
Bring a small saucepan filled with water to a gentle simmer. Lightly salt the water and when the water begins to simmer, carefully break one of the eggs into a small bowl. Using a spatula, stir the water quickly until you have a "whirlpool" going on then carefully slip the egg into the water. The "whirlpool" will help bring the whites of the egg around the yolk. Let the egg simmer for 2 - 3 minutes until the white is set as you like it and then carefully lift it from the water and allow it to drain.
Place it on top of the hashbrowns while you poach the other egg. Top with chopped chives and a little more black pepper.
You can go all rustic and enjoy your breakfast right from the mini-skillet OR you can fancy it up and a bit and gently slice the entire portion out onto a plate.
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