Cheesy Chili Oil Hash Browns with Runny Eggs
Equipment
Ingredients
Hash Browns
potatoes (peeled, grated)
400 g
olive oil
30 ml
salt
3 g
black pepper
1 g
Runny Eggs
eggs (room temperature)
4 pcs
butter
15 g
Cheesy Chili Oil Topping
cheddar cheese (shredded)
60 g
chili oil
15 ml
green onions (sliced)
20 g
Instructions
Prepare the potatoes
Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel.
Season the hash brown mixture
Mix the grated potatoes with salt, pepper, and a tablespoon of olive oil until evenly coated.
Cook the hash browns
Heat remaining oil in a non-stick pan over medium heat. Form the potato mixture into patties and fry until golden and crispy on both sides.
Fry the runny eggs
In the same pan, add butter and carefully crack the eggs. Fry until the whites are set but yolks remain runny.
Assemble and serve
Plate the crispy hash browns, top with shredded cheddar cheese, drizzle with chili oil, and finish with a runny fried egg on each portion.
Original recipe
Storage
Best enjoyed fresh. Hash browns lose crispiness when stored
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.