I mean – you could always still serve this on the traditional corn tortilla with the crispy hash brown on the side, but we always say yes to more veg!
bonus points if you’ve made a fresh salsa or your own chilli sauce for the top.
Please adjust this to the amount of people you’re serving – around two potatoes per person works well for the hash. But if you’re feeding quite a few, think about making the hash browns in batches and keeping warm in the oven, just so they crisp up nicely. You don’t want to overcrowd your pan!
Grate all your potatoes and squeeze well to remove as much moisture as possible.
Add the potatoes in a large bowl and mix with the onion, salt and pepper. You can add extra flavourings here: garlic, herbs, and spices to your liking. Smoked paprika is especially good!
In a frying pan, heat your oil of choice over medium-high heat. You want the potatoes to start to brown quite early but not burn leaving the middle raw. Adjust as you go!
Add the grated potatoes, onions and flavourings. Cook over medium heat, stirring every now and then, to let the potatoes crisp up. As they begin to wilt and go brown, leave them for longer periods so the potatoes have more time on the surface of the pan.
When the potatoes are mostly cooked through, press down onto the potatoes to create a flat pancake. Turn the heat down and allow the entire bottom to brown and crisp before flipping over and doing the same to the other side.
when both sides are crispy and brown, slice it into portions, remove to plates and season with salt.
In the pan, cook eggs to your liking.
On each of the hash browns, spread a little of your mashed or refried beans.
top with the eggs when they are cooked.
Over the eggs spoon some salsa, sour cream, hot sauce and plenty of fresh, sliced green onion. Enjoy!