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Hashbrowns, Fried Egg, Ham, Cheese

Hashbrowns, Fried Egg, Ham, Cheese

Really craving an egg sandwich on the weekends, yearning for something greasy and filling like normal people are allowed to eat? Well, you could buy the expensive gluten-free english muffins (actually, Trader Joe’s has nice gf French Rolls that work well as English Muffins), OR you could make THIS…and unclog your arteries later.

To serve 2 people, you will need:
2-3 small potatoes (russet or yellow, and really as many as you feel like eating)
2 eggs (or 4 if you’re starving, or want to make a double-decker…that’s actually a brilliant idea, to the kitchen!)
Salt, pepper, garlic, whatever spices you feel like
Vegetable Oil
Paper Towels
Cheese Grater
Skillet

Instructions:
Scrub your potatoes clean. (I prefer to leave the skin on, easier to hold and adds a bit more flavor. Or you can peel them, if you’re really counting calories…but you probably wouldn’t be making this is if you were. So skin on!) Put 2 or 3 layers of paper towels on your cutting board and grate the potatoes onto the paper towels. Once finished, spread the potato shreds out evenly and cover with more paper towels. Press down to remove as much water as possible. Salt and pepper generously. Then, I usually let them sit out for a little bit while I do something else, like make coffee or chase after the cats. I couldn’t possibly just do one thing at a time, that would be ridiculous.

Heat a few tablespoons (read: just dump some in there) of oil in the skillet, mediumish heat. When warm enough, scoop up some potato shreds and press them into the skillet. (Don’t burn your fingers, obviously.) I’ve tried forming them into patties before placing in the skillet, but I’ve never really succeeded. So I prefer a free-form hashbrown, a bit crispy on the outside but just right on the inside (like some of us, ammiright?). You want to make them just large enough to cover a fried egg. Which brings us to the next step (once you’ve fried up all your potato shreds), let the frying continue! (You could scramble your eggs, but where’s the fun in that?) I just crack an egg right into that lovely potato fried oil. Cooking time depends on how runny you like your egg. I prefer mine to ooze deliciousness when I cut into it, so I just let it go for a minute, or however long it is that I stare at it, then flip. When your eggs are done, you just sandwich them in between two hashbrowns, and voila! (You can also add ham or turkey or BACON, and maybe some cheese, ooooo hot sauce! Or better yet, Sriracha. My mouth is watering just thinking about it.)

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