Cookies Preferences
I adore a hashbrown. Really this whole intro could end there! But put some delicious pulled pork on top and finish it off with a sunny side up fried egg, and you have a decadent breakfast treat. If you've made the Wata Cider Pulled Pork recipe, this is the perfect way to use up any leftovers you might have. And if you want to serve this to a group, you can make all of the hashbrowns before they show up and simply reheat in a hot oven before you serve the meal.
1 pound (500g) idaho potatoes, grated
1 yellow onion, grated
3 tablespoons flour
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
6 eggs
sumac
salt and pepper
olive oil
2 cups pulled pork (see recipe here) warmed
herbs for garnish (completely optional)
Combine all of the ingredients and form into 6 - 3 ounce/90g patties (like a burger). Heat your skillet with a little bit of olive oil and fry on each side until crunchy and golden. Remove from skillet to a kitchen towel to soak up any excess oil. While they're resting add a bit more oil to your pan and carefully break your eggs into it. Sprinkle them with sumac, salt, and pepper, and allow the bottoms to get crispy and the whites to cook through. up in olive oil on the stove until crunchy and golden.
To serve simply place a mound of the warmed pulled pork on top of the crispy hashbrown and top it all with your egg. Garnish with herbs if you want to be fancy.
