Hash browns with fried eggs and bacon

Step 1/5

• 500 g russet potatoes
• 20 g chives for garnish

• vegetable peeler
• box grater
• cutting board
• knife

Finely chop chives. Peel and shred potatoes.

Step 2/5

• kitchen towel
• large mixing bowl

Transfer shredded potatoes to bowl with cold water, stirring until water turns cloudy. Drain and rinse potatoes well under cold water. Transfer potatoes to kitchen towel and twist over sink to wring out as much liquid as possible. Transfer potatoes back to bowl and toss to loosen, then transfer back onto towel and wring out liquid again.

Step 3/5

• salt
• pepper

Transfer potatoes back to bowl and toss with salt and a couple grinds of black pepper.

Step 4/5

• 60 ml vegetable oil

• metal spatula
• paper towels
• large nonstick skillet

Heat vegetable oil in skillet over medium-high heat. Add potatoes in an even layer and cook, undisturbed, until bottom forms a deep golden-brown crust, approx. 5 min. Use a large plate to flip hash browns in one piece and cook the other side, approx. 5 min. more, adding more vegetable oil if needed. Transfer to a paper towel-lined plate to drain.