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My Best Recipe

Hash Brown Potatoes With a Fringe on Top

February 27, 1986

"I developed this recipe," Daisy Shroff writes. "It is so easy to make and is delicious." HASH BROWNS TOPPED WITH EGGS


2 medium onions, finely chopped

1-inch piece ginger root, mashed to paste

2 cloves garlic, mashed to paste

1 to 2 green chiles, optional

1 pound frozen hash browns


3 eggs, lightly beaten with salt

Heat about 2 tablespoons oil in non-stick 10-inch skillet over medium heat. Fry onions until lightly browned. Add ginger and garlic and fry lightly. Stir in chiles and fry 1 minute. Add hash browns and salt to taste. Add more oil, if needed, and fry until lightly cooked, about 7 to 10 minutes.

Spread hash brown mixture evenly in skillet, then pour in eggs, covering completely. Cover with lid and continue cooking over low heat until eggs are just set. Cut into pieces and serve for breakfast or side dish. Makes about 4 servings.

Note: Whole eggs may be used, breaking over cooked hash browns and cooking in same manner.



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