A delightful breakfast or brunch recipe featuring crispy hash brown nests topped with perfectly poached eggs, garnished with Maldon salt and chives. A vegan modification is also suggested.
1. Squeeze lemon juice on shredded potatoes immediately to prevent browning. Squeeze out excess moisture. In a bowl, mix the potatoes with diced onion, 1 egg, flour, kosher salt, and pepper.
2. Bring a small pot of water to a boil for the eggs. In a separate pan, add avocado oil to about 1/4" depth. Strain off excess white from the 4 eggs (optional) and crack them into individual ramekins.
3. Once the oil reaches 350°F (use a meat thermometer), dollop the potato mixture into the pan and flatten into 3" pancakes. Cook for approximately 2 minutes per side until golden brown, then drain on paper towels and sprinkle with a little salt.
4. When the water for the eggs boils, add 1 teaspoon of vinegar. Turn off the heat and gently swirl the water with a spoon to create a vortex. Carefully plop the eggs one at a time into the middle of the vortex.
5. Cook the eggs for 4 minutes, keeping the water gently moving with a spoon. Remove with a slotted spoon and serve immediately over the crispy hash browns.
6. Sprinkle with Maldon salt and chives, then enjoy!
