We love finding different ways to use our range, so we used the cute little Greenpan Egg Expert to cook a beautiful hash brown breakfast (pictured below) - perfect for leisurely mornings, and wanted to share a few tips in case you fancied a go. The Egg Expert does not work on induction, but fear not induction users - the smaller sizes of the Lodge Round Skillet would also work beautifully. Either make a great stocking filler.
Hash browns for two hungry people (makes two each)
This recipe will get them just as they should be - with a bit of crunch on the outside, soft within.
- 450g potatoes - grated
- 120g shallots/onion - chopped
- 3 tablespoons flour
- 1 egg
- 1 teaspoon salt
- Black pepper
- Butter or olive oil
Wash the grated potato in a sieve until the water runs clean. Put into a tea towel and squeeze all the water out. Gently toss around whilst sprinkling with the flour to distribute evenly.
Whisk the egg in a bowl, season, add the potato and shallots/onion and mix well. Divide into four even-looking portions.
Put oven on medium heat with a baking/roasting tray in.
Add a little butter and/or olive oil to your Egg Expert/little Lodge, cook a portion of the mixture into your hands, form into a ball, and press down and around the pan with a spatula to form a patty of even thickness. Nudge stray bits of sticking out potato against the patty to make it neat and evenly round. Cook for 2 mins. (Easiest thing is to set a timer for 2 mins and keep repeating it) Place a chopping board over, and turn out onto the board. Add a little more butter/oil to the pan, and slide in the hash brown. After another 2 mins, slide onto the baking tray in the oven and do the rest.
Once all your hash browns are in the oven, turn the oven heat up to medium-hot (we find this really crisps them up) and fry your eggs in the same pan - they will of course fit perfectly on top of your hash brown.
We served with sautéed mushrooms (a few rehydrated dried porcini tossed-in make a world of difference - throw in the soaking liquor too) cooked in olive oil and finished with a little butter, lemon and parsley, and cherry tomatoes tossed in a little olive oil and balsamic and lightly roasted.
The Season team