Spicy Hash Browns Weggs Sunny Side Up Recipes
KITCHEN SINK HASH BROWN AND EGG WAFFLE
As flavorful as you want to make it, this comes together easily and is wonderful for a lazy Sunday, or make them ahead and freeze them. Pop them in the toaster for a hot and tasty breakfast treat you can eat on the go. Easily scalable recipe, and you can sub cauliflower and/or broccoli for a healthier base ingredient. These freeze well and make for a great grab-and-go breakfast snack that you can eat with your hand--holds together well, and isn't greasy! Microwave will not give you the crispy exterior on reheating.
Provided by weedak
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a waffle iron according to manufacturer's instructions; spray with cooking spray.
- Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter.
- Pour 1/4 of the mixture onto the preheated waffle iron; spread to the edges with a spatula. Cook until golden and warmed through, 5 to 7 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 22.2 g, Cholesterol 94.2 mg, Fat 7.8 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 325.1 mg, Sugar 1.2 g
SPICY HASH BROWNS W/EGGS SUNNY-SIDE UP
I tend to like spicy foods and breakfast is definitely no exception. I have been experimenting over time for a breakfast that I could cook that would be delicious for just about anyone (granted there are those who can't eat eggs). I cook this breakfast dish in a medium-sized cast iron skillet. For those of you who don't use cast iron because you find it difficult to season, I have found a way to season all cast iron, just ask me. Two key notes: Use Peanut Oil for better flavor with the hash browns and all seasoning is to taste (I give specific amounts of seasoning but I find everyone does not have the same taste, so adjust accordingly).
Provided by Osiris45
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Add two eggs to a small bowl and let stand at room temperature while cooking the hash browns.
- Add Peanut Oil to cast iron skillet or your preferred type of skillet and heat to medium-high.
- Add the shredded hash browns to skillet and form into an evenly round patty about 1/4 to 1/2 inch thick, add sea salt, black pepper, cayenne pepper, and add all of the red onion spreading evenly. Let cook, do not mix or stir. Once the hash browns are golden brown (about 3 to 4 minutes), flip over and let cook until golden brown. Remove hash browns from skillet and place on your eating or serving dish.
- Turn heat down to medium and ensure skillet has cooled down before adding butter or the butter will turn brown and make for ugly looking eggs (I would recommend removing cast iron skillet from heat to cool).
- Add butter to skillet and melt. Add eggs from the small bowl to the skillet adding just a pinch of sea salt and black pepper and cook for about 3 minutes without touching for Sunny-side up: this should produce a nice white colored egg (not brown). If egg edges start to crisp, the heat is too high. During the last 30 seconds, I microwave the hash browns to get them nice and hot, then add the eggs on top of the hash browns. Add the green onions to the skillet and heat slightly (30-45 seconds): do not cook them. Garnish eggs and dish with green onions and enjoy!
Nutrition Facts : Calories 1273.4, Fat 81.4, SaturatedFat 17.2, Cholesterol 387.3, Sodium 1844, Carbohydrate 113.5, Fiber 10.8, Sugar 6.2, Protein 22.5
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