Hash-brown and sunny side-up eggs recipe (Healthy and Easy Breakfast in 15 minutes)

Hash brown and sunny side-up eggs, pairing with fresh fruits, is a very healthy and easy breakfast. Make some coffee and tea, or a glass of milk to go with it, an appealing and nutritious homemade breakfast is done in 15 minutes.

hashbrown breakfast

Hash-Brown and Sunny Side-Up Eggs Recipe

Ingredients:
32 oz         Hash Brown
3                Eggs
4 tbsp       Vegetable Oil
1/4 cup     Green Onion (thin sliced)
To taste    Shredded Sharp Cheddar Cheese
To taste    Fresh Ground Pepper
To taste    Salt

Cookwares:
Cast Iron Skillet  (Le Creuset 26cm Skillet in Kiwi, as shown)
8 inches Non-stick pan (Gordon Ramsay by Royal Doulton)

Steps:
1. Heat up the skillet over medium heat until very hot.
2. Add 2.5 tbsp oil and hash brown into hot skillet, sear and cook for 7 minutes.
3. Flip the hash brown, add 1 tbsp oil and cook for 5 minutes or until inner temperature reach 160F degree.
4. While waiting the hash brown to cook through, add 1/2 tbsp oil in non-stick pan over medium heat until very hot.
5. Crack 3 eggs (be careful not to break the yolks) and lower to medium low heat, cook for 2 minutes and cover with lid for 1 minute, lid and heat off.
6. Add sunny side-up eggs on top of cooked hash brown, sprinkle green onion, cheese, salt and pepper to taste.

Glossary
oz = Ounce(s)
tbsp = Tablespoon(s)
F = Fahrenheit

Hashbrown with eggs

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2 thoughts on “Hash-brown and sunny side-up eggs recipe (Healthy and Easy Breakfast in 15 minutes)

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