Spain on a Fork > All Recipes > Main Dishes > How to Make Hash Browns & Poached Eggs
All Recipes, Main Dishes / March 15, 2020

How to Make Hash Browns & Poached Eggs

We´ve all heard it before, breakfast is the most important meal of the day. With that being said, I´m gonna show you how to make the most incredible 2 ingredient breakfast ever. Homemade hash browns & poached eggs. Seriously folks, this is possibly the best way to start your day.

As I just stated, you just need 2 very simple & humble ingredients to make this breakfast dish. Eggs & Potatoes. Now, I´ve made a ton of dishes using these 2 ingredients, but these hash browns and poached eggs probably top the list. 

The hash browns have a beautiful crispy texture, while the poached eggs add a soft melt-in-your-mouth texture. Combined together, this creates for one the best breakfast dishes you will ever taste.

TIPS & TRICKS to make this Recipe: I left the skin on my potato to make the hash browns, it adds a beautiful rustic texture. Before poaching the eggs, make sure to crack each one into individual bowls. This makes it so much easier to add the egg into the simmering water. Speaking of the water, make sure it is simmering and not boiling, otherwise the eggs will fall apart.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Hash Browns & Poached Eggs

How to Make Hash Browns & Poached Eggs

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 yukon gold potato
  • 2 tbsp extra virgin olive oil
  • 2 organic cage-free eggs
  • sea salt
  • black pepper
  • handful freshly chopped chives


  1. Using a box grater, shred one yukon gold potato, add the shredded potatoes into a large bowl and fill with cold water, let it sit for 5 minutes, then drain the shredded potatoes into a sieve and rinse with cold water, add the shredded potatoes into a cheesecloth, under a sink squeeze as much as possible of the water from the potatoes, once they´re well drained add them into a bowl, season with sea salt & black pepper and mix together until well combined

  2. Heat a fry pan with a medium-high heat and add in a generous tablespoon of extra virgin olive oil, at the same time heat a saucepan with a low-medium heat, add in 4 cups of cold water, 1 tablespoon of white wine vinegar and a pinch of sea salt

  3. After heating the olive oil for 2 minutes, add in a handful of the shredded potatoes, using a spatula push down the potatoes to create a patty, the shape doesn´t matter, but you want the thickness to be about a 1/4 inch thick, after 3 minutes flip the hash brown, if it falls apart no big deal, just compact it back together with the spatula and cook for another 3 minutes, remove the hash brown from the pan, add more olive oil to the pan and add in another handful of the shredded potatoes, cook in the same method

  4. Once the hash browns are cooked, the water in the saucepan should be simmering, using a whisk swirl the water in the pan to create a whirlpool, then gently add in 1 egg, after 3 1/2 to 4 minutes the egg should be perfectly poached, using a slotted spoon remove the egg from the saucepan, cook your next poached egg in the same technique

  5. To plate each dish, add one poached egg on top of one hashbrown, lightly season the poached egg with sea salt & black pepper and sprinkle the dish with freshly chopped chives, enjoy!

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