Breakfast of Kings: Hash Browns with Gravy and Fried Egg

Perfect for weekends, this dish combines crispy shredded potatoes with rich, homemade gravy and a perfectly fried egg. Good morning.

To me, hash browns will always remind me of McDonald’s. Back then, I knew it was going to be a special day if I woke up early enough to grab a breakfast sandwich, orange juice, and a hash brown from the double golden arches. Now, my relationship with fast food is very different. I like my potatoes and hash browns a little more rustic. Hash browns, I’ve discovered, are incredibly easy to make as long as the prep work is done correctly. Rinse, repeat, and dry. Potatoes like to be shampooed, too.

The cook time will vary depending on the preferred texture of the potatoes – the longer you cook and turn the potatoes, the more it will become crisp. It will also depend on the size of the skillet – I have an 8 inch skillet and I did have to flip the potatoes more often to cover more ground.

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Another element to this dish that makes it so special is the gravy – if you are lucky enough to still have Thanksgiving gravy hanging around in the freezer, use it. If you do not, you can easily make one with this recipe.

Lastly, don’t forget the fried egg. You need your proteins!

How to Make Hash-Browns with Gravy and Fried Eggs

Preparing the Hash-Browns

1. Prep the Potatoes: After peeling and rinsing the potatoes, shred them using a box grater or food processor. Immediately soak the shredded potatoes in a bowl of cold water to prevent browning and remove excess starch.
2. Dry the Potatoes: Drain and rinse the potatoes to remove the starch. Spread them on a clean kitchen towel or paper towels to dry thoroughly.
3. Cook the Potatoes: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the dried potatoes, spreading them out evenly. Season with salt, pepper, and cayenne. Cook without stirring for about 5 minutes to let the bottom layer become golden and crispy. Stir and flip the potatoes every few minutes, adding more butter as needed, until all sides are crispy and golden brown.

Making the Gravy

1. Make the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook, stirring constantly, for 1-2 minutes.
2. Add the Stock: Gradually whisk in the stock, ensuring no lumps form. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Season with salt and pepper. Keep warm.

Frying the Eggs

1. Fry the Eggs: In the same skillet used for potatoes, add a little butter and crack the eggs into the pan. Cook to your desired doneness.

Assemble the Dish

1. Serve: Divide the hash-browns among plates. Spoon gravy over each portion and top with a fried egg. Sprinkle with chopped chives. Serve with a grilled slice of bread on the side.

Cooking Notes

• Gravy Alternative: If you have pan drippings from a roast, use them in place of the butter for a richer flavor.
• Potato Drying: Ensure the potatoes are as dry as possible before frying to achieve maximum crispiness.

Yield, Prep Time, and Cook Time

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Cooking Method: Pan frying

Hash-Browns with Gravy and Fried Egg

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4.9 from 8 reviews

• Author: Leili and Wei
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Perfect for weekends, this dish combines crispy shredded potatoes with rich, homemade gravy and a perfectly fried egg. Good morning!

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Ingredients

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• 4 russet potatoes (peeled and shredded)
• 4 tablespoons butter (plus more as needed)
• Salt and black pepper (to taste)
• 1/4 teaspoon cayenne pepper (optional)
• 4 eggs
• 1 cup turkey gravy (recipe below)
• 4 tablespoons chopped chives (for garnish)
• 4 slices of bread (for grilling)

For the Turkey Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken or turkey stock
• Salt and black pepper (to taste)

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Instructions

Preparing the Hash-Browns

1. Prep the Potatoes: After peeling and rinsing the potatoes, shred them using a box grater or food processor. Immediately soak the shredded potatoes in a bowl of cold water to prevent browning and remove excess starch.
2. Dry the Potatoes: Drain and rinse the potatoes to remove the starch. Spread them on a clean kitchen towel or paper towels to dry thoroughly.
3. Cook the Potatoes: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the dried potatoes, spreading them out evenly. Season with salt, pepper, and cayenne. Cook without stirring for about 5 minutes to let the bottom layer become golden and crispy. Stir and flip the potatoes every few minutes, adding more butter as needed, until all sides are crispy and golden brown.

Making the Gravy

1. Make the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook, stirring constantly, for 1-2 minutes.
2. Add the Stock: Gradually whisk in the stock, ensuring no lumps form. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Season with salt and pepper. Keep warm.

Frying the Eggs

1. Fry the Eggs: In the same skillet used for potatoes, add a little butter and crack the eggs into the pan. Cook to your desired doneness.

Assemble the Dish

1. Serve: Divide the hash-browns among plates. Spoon gravy over each portion and top with a fried egg. Sprinkle with chopped chives. Serve with a grilled slice of bread on the side.

Notes

• Gravy Alternative: If you have pan drippings from a roast, use them in place of the butter for a richer flavor.
• Potato Drying: Ensure the potatoes are as dry as possible before frying to achieve maximum crispiness.

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Brunch
• Method: Pan Frying
• Cuisine: American