Hash Brown Egg-in-a-Hole
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 211
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 106
- Sodium
- 344
- Total: 50 min
- Active: 50 min
Ingredients
4 medium russet potatoes, peeled (about 2 pounds)
1 cup Cheddar cheese, grated
Kosher salt and freshly ground black pepper
1/2 cup ketchup
2 tablespoons harissa
6 tablespoons unsalted butter
4 large eggs
Directions
Special equipment:
2-inch biscuit cutter, cheesecloth- Grate the peeled potatoes on a box grater and add the grated potatoes to a large bowl filled with cold water. Strain the grated potatoes in a colander and rinse them under cold running water. Squeeze out as much liquid as possible with your hands, then wrap the grated potatoes in a cheesecloth and squeeze out as much liquid as possible.
- Combine the grated potatoes, grated Cheddar cheese, 2 teaspoons of the salt and some pepper in a large bowl.
- Combine the ketchup with the harissa paste in a small bowl and set aside.
- Heat 1 tablespoon of the butter in a 6-inch skillet over medium heat until bubbling, 1 to 2 minutes. Add a quarter of the grated potato mixture to the skillet in a thin layer and cook until browned, 4 to 5 minutes per side. Transfer the cooked hash brown disk to a sheet tray.
- Cook three more batches of the hash brown disks, adding 1 tablespoon of the butter and a quarter of the remaining grated potato mixture each time.
- Cut a hole in the center of each of the hash brown disks with a 2-inch biscuit cutter.
- Heat 1/2 tablespoon of the butter in the skillet over medium-low heat. Add 1 hash brown disk with a hole and crack 1 egg into the hole you created. Place a lid on top of the skillet to trap the steam and cook the eggs until they set, 2 to 3 minutes.
- Gently transfer the Hash Brown Egg-in-a-Hole to a plate. Repeat with the remaining butter, hash brown disks and eggs in three batches.
- Serve drizzled with the harissa ketchup.
Cook’s Note
Soaking the grated potatoes will help remove the starch. If you don't have a cheesecloth, you can use a clean kitchen towel to squeeze liquid from the potatoes. If you don't have a 2-inch biscuit cutter, use the cap of a Mason jar.