Tuesday, February 3, 2015

Breakfast Stacks

Ingredients for the hash browns:
Serves 4
2 to 3 tablespoons vegetable oil
3 medium Yukon gold potatoes, peeled and grated with the largest hole on a box grater
Salt and pepper to taste
Remove as much excess moisture from grated potatoes as possible by squeezing them through clean paper towels. Add oil to a large frying pan and heat over medium high heat until oil is hot. Add a circles of shredded potatoes to the pan and fry until golden brown and crispy on each side. .Remove from skillet and drain on paper towels. Salt and pepper to taste.

For the eggs and ham: 
Use 1 egg and 1 slice of ham per stack.
Using the same skillet, remove as much oil as possible and add butter. Turn heat back on to medium low.  Break eggs, one at a time into skillet and salt and pepper each egg to taste. As soon as whites are set, turn the eggs over and cook for 1 minute or so. Remove from pan. For sunny side up eggs, break eggs into pan, spoon hot oil from the pan over whites only to help them to set. Lower heat if need be. When whites are set, remove from pan.
In the same pan, add ham slices and cook until browned. Remove from pan.
To Assemble:
Place one hash brown patty onto plate.  Top with a slice of ham and then add egg to top. Garnish with chives or parsley. Serve immediately.
You can use a round pastry cutter on the hash browns and ham for perfect stacks. Serve with Tabasco for an extra kick.