Hashbrown & Eggs with Tomatillo Salsa
Fresh salsa gives a boost of flavor as well as gives a nice balance to the fried hashbrowns.
Ingredients
- 1 Tbsp oil
- 1 Tbsp butter or margarine
- 1 russet potato grated (peeled if you like)
- 1/3 cup onion finely chopped
- Salt and pepper to taste
- 1/2 cup cheddar cheese grated
- 2 eggs
Tomatillo Salsa:
- 4 to matoes
- 1 cup canned or fresh tomatillos chopped
- 1/2 small red onion diced
- 2 jalapeño peppers minced
- 1 clove garlic minced
- 2/3 cup fresh cilantro chopped
- 1/4 cup extra virgin olive oil
- 3 Tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425°F.
- If making for 1 person, use a small (9") cast iron fry pan, and heat butter and oil. Sauté onions, potatoes and seasonings, until potatoes are softened and starting to crisp.
- Spread potato mixture evenly along bottom of pan, with sides rising up a bit. Sprinkle on cheese, then crack 2 eggs in. Bake in oven until eggs are done to your likeness (10-20 minutes).
- To serve, gently lift out the hashbrown nest in one piece and place on a plate. Top with some (drained) salsa.
Notes
For Salsa: In saucepan of boiling water, blanch tomatoes just long enough to loosen skins, about 30 seconds. Immediately plunge into ice water. Peel, seed and chop enough to make about 2 cups (500 mL); let drain for 5 minutes. Combine all ingredients and gently mix. Place in a sealed container and refrigerate for at least 2 hours so flavors can blend.
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