Hashbrown with Fried Egg & Asparagus Puree

Continuing on with the asparagus theme, I cooked up a somewhat unique breakfast dish. Hashbrown topped with a fried egg and asparagus with an asparagus puree to use as a sauce.

Hashbrown

  • 1 Potato
  • 1-2 Tbsp Flour
  • 2-3 Cloves of Garlic
  • ¼ White Onion
  • 2-3 Tbsp Canola Oil
  • Salt & Pepper to taste

Grate the potato into a bowl, then rinse thoroughly until the water in the bowl is clear, then let the potato sit in cold water for five to ten minutes. After, drain and dry the potato thoroughly, add and mix in the flour. In a pan put 2-3 tablespoons of canola oil along with your chopped onion and garlic, allowing them to cook for 1-2 minutes before adding the potato. Once the potato is added, salt and pepper to taste and cook on medium (or a little above) until your hashbrowns get nice and brown. Once they are done, pack all of your hashbrowns into a half cup, turn the heat onto medium-high for your pan and carefully drop the hashbrown back into the pan and cook for 1-2 minutes on each side to crisp the potato cake.

Asparagus Puree

  • 10 Asparagus spears
  • 1-2 Onion slices
  • ½ Clove of Garlic
  • Olive Oil
  • Salt & Pepper to taste

While the hashbrowns are cooking, steam your asparagus, onion and garlic (along with your desired amount of salt and pepper) in another pan. Once they reach your desired tenderness, add everything (minus 2-3 asparagus spears for garnish) into a food processor or blender, drizzle a little bit of olive oil and puree it.

As your asparagus will finish before your hashbrowns, you can use the same pan to fry your egg. You can do the egg however you prefer, but I just added some butter into the pan on medium-high heat, slowly pouring the egg into the pan (allowing the egg white to cook as it hits the pan) so your egg stays about the size of your hashbrown patty. Once the egg is in the pan, turn the heat down to medium, cover the top and cook until the yolk gets a nice white covering.

Once everything is done, plate your hashbrown patty, put a little asparagus puree on the patty, cover with the egg, top with asparagus spears and smear some puree on the side of the plate to use as sauce.

This is a fairly simple breakfast, but with the right presentation you can really make an impressive looking meal. The egg yolk mixing with the asparagus and hashbrowns is a really great flavour combination and will definitely be leaving you wanting more!

Hope you try this one for yourself!

Bob

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