Mushroom Garlic and Parmesan Scrambled Eggs with Hash Browns
The flavors and textures in this make a satisfying dish, and it’s a great breakfast or brunch.
Eggs (2 per person)
Potatoes (1-2 small ones per person)
1/4 of an Onion
Sour cream (or crème fraiche)
Start by peeling your potatoes, then grate them, along with your onion. You can use a food processor to grate the potatoes if you like, but a simple box grater is fine (and it doesn’t take that long). Once your potatoes and onion are grated, strain out excess liquid before cooking. A ricer works really well here. Just fill your ricer with the grated potato and onion, then squeeze out the excess liquid. It’s very quick and very effective.
Season everything with a bit of salt and pepper, then sauté them flat (and not too thick) in a bit of olive oil until they’re crispy and golden brown on both sides. You may also have to cook the hash browns in several batches.
When they’re done, set them aside until you’re ready to plate.
Chop and sauté your mushrooms and garlic in a bit of olive oil, then whisk your eggs with, a bit of milk, salt, and pepper, and add the mixture to the pan. Add a bit of grated parmesan cheese, and cook on medium to low heat, while stirring occasionally, to bring the eggs together.
Also, you only want to cook these until they can just sit on your potatoes – but just barely. They should be totally moist and silky.
When you’re ready to plate, use a ring mold to cut out portions of your hash brown, then layer them on your plate (about three layers). Next, use the ring mold to shape your scrambled eggs, and add them on top of your hash browns.
Finish by adding more parmesan cheese, a dollop of sour cream, and chopped parsley.