I’ve seen recipes for egg-in-a-hole made with bread, but I thought I would try making it with hash browns. Sam was excited too because he thought they looked like they would be fun to make.
Let me tell you that these are a bit trickier than we thought they would be. It started off okay, although the hash browns in the pan got pretty steamy. Then making the hole was not hard to carve out, but I underestimated how big a two inch hole should be. I made it a little small so aiming getting the egg in was a bit of a challenge. Sam was cheering for me though.
I am also not a fan of runny eggs so I wanted to make sure they were cooked enough. Unfortunately, by leaving it in the pan to cook the egg a little longer the hash browns got too brown. I am happy to say that I didn’t burn them though.
My taste tester Sam thought they were good, mostly because they were “really cool.” I thought the egg wasn’t cooked enough for me, but I won’t be giving anyone salmonella so that’s a plus.
INGREDIENTS
2 cups shredded potatoes
5 large eggs, divided
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 yellow onion, finely diced
2 tablespoons vegetable oil
2 tablespoons chopped chives
1 tablespoon large flake salt
INSTRUCTIONS
• Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes.
• Place in a large bowl and add one egg, salt, pepper, garlic and onion.
• Heat a nonstick skillet on medium-high heat and add oil.
• Place 1/2 cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty.
• Drop a single egg in the patty and cook until whites are set.
• Remove patty from pan and repeat until all potatoes are used. Top with chives and large flake salt.