×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Breakfast Hash Browns

Crispy pan-fried shredded potatoes paired with eggs and tomatoes topped with an herb crust.

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried

Dish

Breakfast/Brunch

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 6

Description

Crispy pan-fried shredded potatoes paired with eggs and tomatoes topped with an herb crust.

Ingredients

+

Dehydrated Hash Browns

  • 4 cups (192 g) Dehydrated Hash Brown Shreds
  • 6 cups (1.44 l) Water, Hot
  • 3 tbsp (44 ml) Vegetable Oil
  • 1 tbsp (17 g) Salt
  • ½ tbsp (7 g) Black Pepper, Ground
+

Sides

  • 8 each (352 g) Eggs
  • 4 tbsp (60 ml) Vegetable Oil, For Eggs
  • 1 tbsp (17 g) Salt
  • ½ tbsp (7 g) Black Pepper, Ground
  • 8 each (376 g) Roma Tomatoes, Halves
  • 3 tbsp (42 g) Butter, Melted
  • ½ cup (60 g) Breadcrumbs
  • 2 tbsp (8 g) Parsley, Chopped

Preparation

Dehydrated hashbrowns:

  1. Gather all ingredients and equipment needed.
  2. In a large bowl, add dehydrated hash brown shreds, and hot water, and cover to rehydrate for 10-12 minutes. Let cool slightly and season with salt and black pepper.
  3. In a frying pan or skillet, on medium heat, add vegetable oil, then rehydrated hash browns and spread evenly. Cook one side for about 5-6 minutes then flip onto the other side and cook for another 5-6 minutes or until golden brown and crisp.
  4. Fry eggs, and season with salt. Set aside.
  5. In a small bowl, add breadcrumbs, melted butter, and chopped parsley and mix. Then sprinkle on top of tomato halves.

Note: To flip hash browns, flip on a chopping board and gently slide the hash brown back onto the frying pan or skillet.

To serve, cut hash brown into 8 equal parts and serve with an egg and 2 tomato halves topped with herbed breadcrumbs.

Variations

Fresh: Russet potatoes hash browns

Ingredients:

  • 4 cups (624 g) Russet Potatoes, Peeled, Shredded
  • 1 tbsp (17 g) Salt
  • ½ tbsp (7 g) Black Pepper, Ground
  • 1 tbsp (10 g) Potato starch
  • 3 tbsp (44 ml) Vegetable Oil
  1. Rinse and peel potatoes.
  2. Shred peeled potatoes over cold water to keep potatoes from oxidizing and turning brown.
  3. Drain water, gently squeeze the water out of shredded potatoes and pat dry with a towel to remove excess moisture, and place in a large bowl.
  4. Add potato starch, salt, and black pepper to potato shreds and mix until fully incorporated.
  5. In a frying pan or skillet, on medium heat, add vegetable oil, then add shredded potatoes and spread evenly. Cook one side for about 10 minutes then flip onto the other side and cook for another 10 minutes or until golden brown and crisp.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

270

Fat

13g

Sodium

250mg

Cholesterol

165g

Vitamin C

9.82mg

Carbohydrates

28g

Fiber

1g

Protein

8g

Potassium

431mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up