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Hash browns are delicious, but they're too much work to make at home. Here's an easier method using fingerling potatoes that's equally as good and makes the perfect accompaniment to fried eggs. Your kids might even think the potatoes are better than French fries.

Amanda Haas
Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

hands-on:
8 mins
total:
24 mins
Yield:
Serves 4 (serving size: 1 egg and 1/2 cup potatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion, and salt; sauté 6 minutes, stirring after 3 minutes. Sauté 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next 3 ingredients (through pepper). Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan; cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes.

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Source

Cooking Light Real Family Food

Nutrition Facts

236 calories; fat 11.9g; saturated fat 2.5g; mono fat 6.9g; poly fat 1.5g; protein 9.2g; carbohydrates 24.3g; fiber 2.2g; cholesterol 212mg; iron 2.2mg; sodium 198mg; calcium 56mg.
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