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 crĂ¨me 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.
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.