Hash Browns with Dill Fried Eggs & Harissa

Hash Browns with Dill Fried Eggs & Harissa

Serves 4

INGREDIENTS:

For the hash browns

680g potatoes, peeled and shredded (thickly grated)

3 tablespoons grated onion

2 eggs, beaten

3 tablespoons flour

4 tablespoons of vegetable oil

For the dill fried egg and harissa

1 dessert spoon of butter

4 eggs

1 tbsp fresh dill, finely chopped

1 tbsp harissa

sea salt and freshly ground black pepper

METHOD:

1. Pre-heat the oven to 100oC.

2. Start by making the hash browns. Dry the shredded potatoes as much as possible using a clean kitchen towel. Then place all the ingredients (except the vegetable oil) in a large bowl. Season with sea salt and freshly ground black pepper and mix together. Place a frying pan over a medium and add the 4 tablespoons of oil. Next take ¼ of the hash mixture and place in the frying pan, gently press to form a patty about 2 inches in diameter. Repeat until there are four patties in the pan. Cook until deep golden brown, about 8 minutes on each side. Remove from frying pan and on to a baking tray lined with paper towel and in to the pre-heated oven to keep warm.

3. Wipe the frying pan clean and place back over a medium heat –add the butter and melt. Once the butter has melted fry the 4 eggs, and season with sea salt and freshly ground black pepper.

4. Remove the hash browns from the warming oven and serve each one with a fried egg on top, a generous drizzle of harissa and a sprinkle of chopped fresh dill.