Saturday is the time to get cooking, especially for brunch. Whip up these eggs and hash browns for a family treat!
Hash Browns with Perfect Sunny Side Up Eggs
- For Sunny's Saturday Special Hash Browns:
- 1/4 cup sour cream
- 2 tablespoon fresh orange juice
- 1 pound russet potatoes (peeled and grated in the smallest setting possible)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Hungarian paprika
- 2 teaspoon salt
- 2 tablespoon olive oil
- 1 scallion (finely chopped)
- 8-10 tarragon leaves (torn with hands)
- salt and freshly ground black pepper
- For Sunny's Perfect Sunny Side Up Eggs:
- 4 eggs
- 4 tablespoon butter
- Salt and freshly ground black pepper
- For Sunny's Saturday Special Hash Browns: In a small bowl stir together the sour cream and orange juice, set aside.
- Using a box grater or a food processor with the shred attachment, shred potatoes and place them in a colander over a large bowl.
- Fill bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander.
- Strain potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture.
- Transfer dried potato shreds to a large bowl. Add garlic powder, onion powder, Hungarian paprika, salt and a grind or two of pepper. Toss with your hands to combine.
- In a large non-stick saute pan on medium heat add olive oil and potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, about 10-12 minutes. Pour into a serving plate.
- Drizzle over reserved sour cream and sprinkle with scallions and tarragon. Season to taste.
- Sunny's Perfect Sunny Side Up Eggs: In a small pan, melt 1 tablespoon of butter over low heat, crack an egg in the center, cover and cook on low until the white is set and the yolk is still runny, about 5 minutes.
- Season with a pinch of salt on the yolk and a grind or two of pepper. Repeat with the remaining butter and eggs and serve with a shake of hot sauce. Serve breakfast with bacon and fried bread.