This makes a great Sunday or Saturday morning breakfast. You know, when you want something a little more special and you have a little more time to devote to cooking.
So, first start the hash browns. Either grate or small dice some potatoes. Put them in a colander and rinse them well. Turn them out on a kitchen towel or paper towels to dry. Put them in a bowl and toss lightly with about a teaspoon full of cornstarch, salt and pepper to taste.
Hash Brown Potatoes
This will insure that your potatoes, especially if you grate them, are not gummy and don’t stick together.
You can fry them in any kind of oil or fat. Saved bacon, beef, duck fat is great. Pure olive oil or grape seed oil or just vegetable oil…fine. Fry until done the way you like them on medium. Try a piece from time to time to determine when and then adjust the seasoning if you need more. I add cayenne to mine as I love the kick.
While potatoes are cooking, slice up a ripe tomato. Drizzle it with olive oil and season with salt & pepper. Garnish with some fresh basil leaf if you have it.
Sliced Ripe Tomatoes
Meanwhile, heat a skillet (I use cast iron) over low heat, melt a large pat of butter, and when the butter is hot slide two eggs in the pan …the easiest way to do this is to carefully break your eggs into a small dish and slide them from the dish into the hot fat.
Cover the eggs with another dish or a pot cover and gently cook until they are ready, season them with salt & pepper and slide them onto your serving dish.
Over Easy Eggs
Arrange the tomatoes and hash browns beside the eggs and enjoy!
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