Crispy hash browns topped with baby spinach, asparagus, and baked egg oozing from the center and a side of chopped tomatoes. Healthy and easy to make, this breakfast dish is so delicious you will want to make it over and over again.
Is it too soon for yet another breakfast recipe?
I certainly don’t think so. Plus, I simply could not resist this one. And I don’t think you will be able to either.
Most breakfast hash are made of potatoes that are cut into cube and roasted. However, I like the crispiness of hash browns so I decided to make my hash with hash browns instead.
Soo delicious. Baked egg with the yolk oozing over crispy hash browns? Yum! What more can you ask for in a breakfast? Um… Maybe bacon. But unfortunately, I didn’t have any at home when I made this. And I was dying of hunger. I didn’t have time to run out and get the bacon! But you can add it if you’d like. =)
This recipe is quick, it’s easy, it’s delicious, it’s healthy. What are you waiting for?
First, preheat your oven to 400oF. Line a 13×9 baking pan with foil and then grease it with either cooking oil spray or vegetable oil. Do not forget this step. You don’t want your hash browns to stick to the foil later. It takes forever to separate them.
Now, wash your potato. I used a medium sized Russet potato, but you can use whatever type you’d like.
I peeled off all the skin from the potato and then grated it into the size of matchsticks. Don’t worry if the potatoes appear to be changing color, it’ll change back once you cook it.
In a small skillet, add about a tablespoon of olive oil or vegetable oil. Move the skillet around so that the oil spreads over the bottom. Allow the oil to heat over medium to high heat for about a minute. Add half of the shredded potatoes into the pan. Make sure that the potatoes are in an even layer, covering the base of the pan. This will help the potatoes cook evenly.
Use a spatula to flatten the potatoes. You will hear a loud sizzle. I don’t know about you, but I love that sound. There’s just something so satisfying about it.
Cook the hash brown for about 2-3 minutes until it turns a golden brown. Slip your spatula underneath the hash brown and flip it over. Repeat with the other side.
Once the hash brown is golden brown and crispy on both sides, transfer it over to the foil lined baking pan. Repeat with the second hash brown.
Divide the spinach leaves between the two hash browns.
Crack an egg over each of the spinach. I actually cracked each egg into a bowl and poured it on. I found that was easier than cracking the egg directly onto the spinach.
Place asparagus stalks on either side of the hash browns. I honestly used them to keep the eggs in place. It just happens to be good for you too. =)
Sprinkle on mozzarella cheese if desired.
Place the baking pan into the oven and bake at 400oF for about 8-10 minutes until the egg white has solidified and is no longer transparent. The egg yolk will still be runny.
Remove from the oven and allow them to cool for a few minutes before plating. Can you see that one of the eggs was trying to escape? I added another asparagus to block it in.
Plate the hash browns and eggs and sprinkle salt and pepper to taste. Chop up one medium size tomato and divide them between the two plates.
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