Cheesy Scrambled Eggs with Crispy Hash Browns
Creamy scrambled eggs with cheddar and golden hash browns. The trick to crispy, never-soggy potatoes comes down to one towel.
30 min
Americana
1 servings
The story behind
Squeezing the grated potato until it's nearly dry is what separates a crisp hash brown from a soggy one. Russet potatoes release a lot of water and starch, and if that moisture hits the hot pan, the potato steams instead of browning and turns limp. Wrung out in a clean towel and spread into a thin layer, it crisps into the golden, shattering crust that defines an American breakfast. Hash browns took off in U.S. diners in the early twentieth century, and the name traces back to "hash," meaning to chop, the same root as a meat hash. Scrambled eggs ask for the opposite approach: low heat and constant movement, pulled off the burner while they still look a little wet, since they keep setting from their own residual heat. The cheddar goes in near the end, off the flame, so it melts into soft strands without turning rubbery or weeping grease. Together they make the most recognizable plate of the American morning: the potato crackles, the egg falls apart creamy, and the cheese ties them together. Warm, buttery steam rises off the pan. Serve right away, while the potato crust still holds its crunch.
Instructions
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1Grate the peeled potatoes using the coarse holes of a box grater to get clean, thin shreds.
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2Place the shredded potatoes into a clean kitchen towel or cheesecloth and wring it with maximum force over the sink to remove all excess moisture and starch. This ensures the hash brown stays compact and gets ultra-crispy.
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3Heat a non-stick skillet over medium-high heat with one tablespoon of butter and one tablespoon of vegetable oil.
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4Add the dried shredded potatoes to the pan, pressing them firmly down with a flat spatula into a tight, even rectangular shape. Season with salt and black pepper.
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5Cook undisturbed for 5-6 minutes per side, flipping carefully only once, until the crust is highly texturized, deeply golden-brown, and crispy. Remove and keep warm.
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6In a separate bowl, whisk the 3 eggs with a pinch of salt until the yolks and whites are completely combined.
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7In another small skillet over low heat, melt the remaining butter. Pour in the eggs and stir slowly and continuously with a flexible spatula to create large, creamy curds.
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8Turn off the heat while the eggs are still slightly glossy and wet, then immediately scatter the shredded cheddar cheese over them so it melts gently from the residual heat.
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9To plate exactly like the photograph, use an oval white plate. Mound the cheesy scrambled eggs on the left side and place the golden hash brown rectangle on the right side.
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10Nestle the fresh avocado slices right down the center to divide the plate, place the small sauce ramekin at the top center, and serve hot on the table.
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