Egg Yolk Hash Browns

Name: Egg Yolk Hash Browns
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1kg (peeled weight) Agria Potato; 170g (peeled weight) Onions; 375g Clarified Butter; 14g Tapioca Starch; 7g Onion Powder; 4g Fine Salt; 6 egg yolks; Sea salt

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

Egg Yolk Hash Browns

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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

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Instructions

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.
Squeeze out excess moisture from the grated potatoes with a clean cloth.
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.
Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool.
Mix together the seasoning ingredients and add to the potato, mixing well.
Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil.
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.
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.
Place another sheet on top of the rings, weight and refrigerate for at least an hour.
Heat the vegetable oil in a pan to 170 degrees
Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tuning half way through.
Serve immediately sprinkled with chives and sea salt flakes

Notes

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

Egg Yolk Hash Browns

Egg Yolk Hash Browns

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