Happy New Year Friends!  Am just finishing up a lovely break of 10 days off before returning to work tomorrow.  Breakfast had to be special this morning so I made a batch of Creamy Hash Browns.  You start with fresh shredded potatoes in a pan on the stove and finish in the oven.  Add whatever spices/herbs you like – I used fresh parsley and chives as I now have an herb garden in my kitchen and these herbs were plentiful.  To finish this dish you add a baked egg and small spoonful of black caviar.  A great way to start 2016!

Ingredients:

2 russet potatoes, shredded
2 whole eggs
3 Tbl heavy cream
1 Tbl chopped chives
1 Tbl chopped parsley
1/2 tsp black caviar
Paprika
Kosher Salt

Method:

Shred the potatoes or use packaged shredded hash browns from the store (usually found near the eggs.)  Add potatoes to a bowl and add cream, chives, pinch of salt, parsley.  Mix and pour into a non-stick pan.  Brown on one side, flip and brown the other side – you are just getting potatoes crispy on each side, so 5 minute maximum on the stove.

Split potato mixture between 2 ramekins and put in 400 degree oven for 12 minutes.

Creamy Hash Browns

Remove from oven and crack an egg into each ramekin (I crack into a small measuring cup first and then transfer, to avoid any shells falling into the potatoes.)  Add a touch of paprika on top of egg and put back in oven for another 6-7 minutes (I check it every 2 minutes as I don’t want the egg yolk to become overcooked and hard, yet want my egg whites to be firm and well cooked.)

When at desired consistency remove from oven and add a small bit of black caviar on top – serve!

Serves:  Two

Creamy Hash Browns