Crispy Hash Browns with Spinach and Perfectly Froached Egg Stack
Ingredients: 11
A delightful dish featuring layers of crispy hash browns, sautéed spinach, and a perfectly froached egg, bound together with flavorful seasonings and a touch of lemon juice.
Ingredients
| 1 | cup frozen shredded hash browns |
|---|---|
| ½ | tablespoon butter |
| Paprika, ground black pepper, and salt to taste | |
| 1 | teaspoon olive oil |
| A large handful of fresh spinach | |
| Squeeze of lemon juice | |
| A pinch of crushed red pepper flakes | |
| 1 | egg |
| More ground black pepper, to taste | |
| ⅛ | cup water |
| Spray oil, as needed |
Instructions
-
- Begin by measuring one cup of frozen shredded hash browns into a glass measuring cup. Add half a tablespoon of butter on top and microwave for one minute. Season with paprika, ground black pepper, and salt to taste. Mix well.
- Heat a teaspoon of olive oil in a medium-hot skillet. Transfer the hash browns to the skillet and press down with a spatula to form a round shape. Cook until crispy and holds its shape. Spritz the top with olive oil, then carefully flip using a wide spatula. Cook until the other side is crispy, then transfer to a plate and loosely cover with foil to keep warm.
- Spray the skillet with more olive oil. Add a generous amount of fresh spinach and drizzle with lemon juice. Cook until wilted, then sprinkle with crushed red pepper flakes. Spoon the wilted spinach over the hash browns patty and cover again with foil.
- Add a bit more olive oil to the pan. Crack an egg gently into the skillet and season with plenty of black pepper. Cook until the egg white is fully set and edges sizzle. Pour 1/8 cup of water around the edges of the egg and cover the skillet tightly with a lid. Allow the egg to 'steam' for exactly one minute without peeking. After one minute, remove the lid to reveal a perfectly 'froached' egg. Use a slotted spatula to lift the egg out of the pan, let it drain briefly, then place on top of the hash browns and spinach stack.
- Get ready to indulge! Cut into the egg and witness the runny yolk cascading down the layers. Enjoy the dish immediately!
Jul 19, 2024