Hash browns topped with bacon, salsa, poached eggs and finished off with some Verde sauce and chives, make a worthy brunch for Sunday morning. Just look at that tasty plate.Â
Sundays I like to make a grand breakfast/brunch for the family, but I also do not want to spend too much time in the kitchen. So here I have a restaurant worthy meal but with some store-bought cheats! You can certainly make fresh hash browns if you fancy but when I am not feeling up to it, I use Simply Potatoes. They are made from fresh potatoes and kept in the refrigerator. They have plain or southwest style. I prefer the southwest style as they are seasoned well, and I do not have to add anything to them. I buy them at Fred Meyer (KROGER) I know they are carried all over and I am sure there are other brands too.Â
I use half a bag for 2 people. A whole is good for 4 servings. Again, this is just an option. Homemade is always best. Now the poached egg can be an intimidating process, but I promise you with my simple tips you will be a pro in no time.Â
The best part of this recipe is that it is adaptable. You can add cheese, different breakfast meats, avocado, hollandaise sauce, or gravy. You name it! Endless possibilities. I like a bit of a spicy breakfast, so the salsa and Verde sauce are my usual go-to, but I do fancy all sorts of options.Â
Okay, let’s get started!
Super Sunday Hash Browns
Ingredients
- 1/2 bag Simply Potatoes southwest style hash browns I buy from Fred Meyer {Kroger} You can also make homemade if you would like
- 1/2 tbsp. olive oil
- 4 bacon slices, cooked to preference I use my air fryer. Cut in half, place in fryer basket, cook on 350°° for 10 minutes. It's the BEST!
- 4 eggs
- 1 tbsp. white vinegar
- 1/4 cup Salsa I use restaurant style
- salt and pepper
- 1 tsp Chives, minced
- Verde sauce
Instructions
- Set a large pan to medium heat.
- Add the olive oil and then the 1/2 the bag of potatoes. Using a spatula press down in the pan and cover all the way to the edges. Let it cook for 4-5 minutes and start creating a golden brown crust.
- While the potatoes are going, start cooking the bacon. (check my notes in the ingredient list for air frying)
- After you start the bacon, flip the hash browns. And lower to med-low heat
- Next in line is to get the eggs going. In a sauce pan add a few inches of water. About 3-4 inches. Set to med-high heat.
- Using 4 ramekin dishes, crack the eggs. 1 egg in 1 ramekin. This part is important as it makes a clean and easy transition to the water.
- Stir the potatoes, and move the bacon to a plate with a paper towel. Get out a second small plate to set the eggs on when finished.
- At this point the water should have a steady boil.
- Add the vinegar.
- Using the back of a wooden spoon (or any spoon/spatula) give a stir into the water, you want a good spin/whirlpool going.
- Take 1 of the ramekins and put it against the lip/side of the pan and pour the egg in. It will immediately start to cook.
- Now continue to drop the 3 remaining eggs in.
- Lower the heat to medium and let them cook for 3-4 minutes. No more than that. This gives the perfect runny delicious egg.
- After 3-4 minutes is up, spoon the eggs out of the water and transfer to a plate.
- Season each one with salt, pepper, and the chives.
- Now lets serve em up!
- Scoop half the hash browns onto a plate/shallow bowl. Next crinkle on some bacon and half the salsa. Next we will top with 2 eggs.
- Sprinkle with the Verde sauce and some extra chives, if you would like.
- ENJOY!
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