Egg Yolk Hash Browns

Egg yolk hash brown topped with chopped chives on a white plate and wooden background

Introduction to Egg Yolk Hash Browns

Egg Yolk Hash Browns are a modern take on a beloved breakfast staple, combining the crispy, golden perfection of hash browns with the luxurious richness of egg yolk. This recipe has taken the internet by storm, celebrated by home cooks and professional chefs alike. It’s a creative and indulgent dish that elevates the simplicity of classic hash browns into something truly unforgettable.

In this article, we’ll explore the origins of hash browns, the innovation behind the Egg Yolk Hash Browns recipe, and how you can recreate this mouthwatering dish at home.

The History of Hash Browns

Hash browns, a timeless breakfast favorite, have been enjoyed in various forms for centuries. Traditionally made by shredding or finely chopping potatoes, frying them until golden and crispy, and serving them as a side dish, hash browns gained popularity in American diners in the early 20th century.

The simplicity of hash browns has always made them a versatile canvas for innovation, with chefs constantly finding ways to elevate them with new ingredients. Enter Egg Yolk Hash Browns, a brilliant fusion of crispy potatoes and rich, runny egg yolk that transforms this classic into a gourmet dish.

What Makes Egg Yolk Hash Browns So Special?

The genius of Egg Yolk Hash Browns lies in the contrast between textures and flavors. The crispy, well-seasoned hash browns serve as a crunchy base, while the egg yolk adds a velvety richness that enhances the dish’s flavour profile. When the yolk breaks, it seeps into the crispy potatoes, creating a perfect harmony of savoury, creamy, and crunchy elements.

Egg Yolk Hash Browns are a must-try dish for anyone who loves combining textures and flavours in innovative ways. With just a few ingredients and some easy cooking techniques, you can create a breakfast that’s as visually stunning as it is delicious. Whether you’re hosting a brunch or just treating yourself to an indulgent morning meal, this recipe is sure to impress.

Print

Egg Yolk Hash Browns

  • Author: Fallow
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Category: Breakfast
  • Cuisine: American

Ingredients

Units Scale
  • 1kg (peeled weight) Agria Potato
  • 170g (peeled weight) Onions
  • 375g Clarified Butter

Seasoning mix

  • 14g Tapioca Starch
  • 7g Onion Powder
  • 4g Fine Salt

Filling

  • 6 egg yolks
  • Sea salt

Instructions

  1. Make the hash brown mix: using the fine julienne or grater attachment on your food processor, grate the potatoes and onions. Wash 4 times back and forth in a large container with clean water each time. Drain and set aside.
  2. Squeeze out excess moisture from the grated potatoes with a clean cloth.
  3. Heat the clarified butter in a heavy pan and stir in the grated potato with a good pinch of salt. Set the heat to very low and put the lid on to cook for 15-20 minutes, stirring carefully every 5 minutes.
  4. Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool.
  5. Mix together the seasoning ingredients and add to the potato, mixing well.
  6. Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil.
  7. Press some of the mix into the bottom the moulds, to come about halfway up the side. Make a dent for the egg yolk in the middle with a spoon, bearing in mind that you want the yolk to be central in the hash brown both vertically and horizontally. Sprinkle the top of each yolk with a little sea salt.
  8. Carefully place a yolk into each dent and cover with more hash brown mix, pressing down well around the sides but taking care not to break the yolks by squashing them. Fill the moulds to just higher than the top and level off the mixture neatly with a knife or spatula.
  9. Place another sheet on top of the rings, weight and refrigerate for at least an hour.
  10. Heat the vegetable oil in a pan to 170 degrees
  11. Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tuning half way through.
  12. Serve immediately sprinkled with chives and sea salt flakes

Notes

You will also need 6 ring moulds of about 8cm diameter and 4cm depth

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

@herd.chefs

Facebook
Pinterest
WhatsApp
Email