Crispy Hash Browns with Over-Easy Eggs and Gravy Recipe

Michelle Kim

Embark on a comforting breakfast journey with this recipe that combines crispy hash browns and tender over-easy eggs smothered in rich gravy.

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Cuisine American

Servings

Calories 350 kcal

Equipment

1 Large skillet For cooking hash browns and eggs
1 Saucepan For preparing the gravy

Ingredients

4 large Potatoes Peeled and shredded
2 tbsp Butter
to taste Salt
to taste Black pepper
4 Eggs
2 tbsp Butter
2 tbsp All-purpose flour
1 cup Beef stock Can substitute with chicken or vegetable stock
to taste Salt
to taste Black pepper

Instructions

Squeeze excess moisture from shredded potatoes using a towel.
Heat butter in a large skillet over medium-high heat.
Form potato mixture into patties and cook until golden brown on both sides.
Season with salt and pepper to taste.
In the same skillet, reduce heat to medium.
Crack eggs into skillet and cook until whites are set but yolks are still runny, about 2-3 minutes.
In a saucepan, melt butter over medium heat.
Whisk in flour and cook until golden, about 1 minute.
Gradually add beef stock, whisking continuously until the gravy thickens.
Season with salt and pepper to taste.

Notes

For a vegetarian option, substitute beef stock in the gravy with vegetable stock.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gCholesterol: 195mgSodium: 850mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 25000IUVitamin C: 37.3mgCalcium: 500mgIron: 0.5mg

Keyword breakfast, Comfort food, Gravy, Hash Browns, Over-Easy Eggs

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