Greek Breakfast Hash Browns
A delicious recipe with grated potatoes, feta cheese, and cracked eggs on top. A breakfast idea that is quick, with a Mediterranean twist.
Equipment
- 1 frying pan large
- 1 spatula
- 1 potato grater
- 1 kitchen towel clean
Ingredients
- 3 potatoes large and grated
- ¾ cup feta cheese crumbled
- 2 eggs large
- 4 tbsp olive oil
- 1 ½ tsp fresh or dry oregano
- pepper
- ½ tsp red pepper flakes
Instructions
- After grating the potatoes, place them in a clean kitchen towel and squeeze to remove all moisture. This is the secret to making them really crispy. Heat the 4 tbsp olive oil in a non-stick skillet over medium-high heat.
- Spread the grated 3 potatoes across the entire surface of the pan, pressing down lightly with a spatula while creating a thin layer. Flip over so that the other side is also crispy and golden brown
- Sprinkle the crumbled ¾ cup feta cheese and oregano over the entire surface of the potato.
- As the potato cooks, the feta will melt, and around the edges will start to form a crispy, salty crust.
- Using a spoon, make two small holes in the potato and feta mixture. Crack the 2 eggs directly into the holes. Season with pepper.
- Lower the heat, cover the pan with a lid, and leave it until the egg whites set but the yolks remain runny. Remove from the heat. Garnish with 1 ½ tsp fresh or dry oregano and a pinch of ½ tsp red pepper flakes (boukovo) for a spicy touch
- Serve immediately right out of the pan with toasted crusty country bread!