Hash Brown Fries

Name: Hash Brown Fries
Prep time: 3 h
Cook time: 30 min
Yield: 3
Ingredients: Maris Piper potatoes 6; brown onions, grated 1; flaked sea salt 2 tbsp; ghee 500 g; free range eggs 6

Stop searching: we've created the ultimate breakfast/brunch dish.

3 hours prep

30 minutes cook

Serves 3

Hugh Woodward

Ingredients

6 Maris Piper potatoes

1 brown onions, grated

2 tbspflaked sea salt

500 gghee

6 free range eggs

We all love a dippy egg, but toast is so OVER. Instead, use these dippy skinny hash browns to get all that yolky deliciousness out.

Method

Grate the potatoes into a cloth and strain them out to release as much moisture as you can. Blend the onion in a blender until very smooth and squeeze out as much moisture as you can using the same tea towel, then mix them with the potatoes along with the salt.

Press the mixture into a lined baking tray and freeze until nearly solid, then cut the mixture into long finger like "fries". Heat the ghee until it's roughly 170*C and fry the fries in batches, moving them around the pan to prevent them sticking to the bottom.

When they are a deep, burnished gold remove them, shaking off any excess and drying on kitchen paper. While this is going on, boil the eggs for exactly 6 minutes before plunging into ice cold water. Serve the eggs with a pile of the hash brown fries.