The classic hashbrown, levelled up. Your weekend brunch is about to get even more indulgent!
3 large russet potatoes
225g chddar cheese
1/2 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
4 large eggs
Green onions, diced
Peel the potatoes and slice lengthwise into 3 pieces. Insert the shredding disc into the KitchenAid® 13 cup food processor. Secure the lid and turn to low speed. Feed the potato slices through the feed tube and use the food pusher to push the potatoes through the shredder.
Turn off the machine, discard any large pieces of potato from the top of the blade, and pour the shredded potatoes into a colander. Rinse the potatoes under cold water until the water runs clear, then lay the potatoes onto a sheet tray lined with a clean kitchen towel. Pat dry as much liquid as possible, then allow the shredded potatoes to rest on the sheet tray covered with a clean towel for at least 10 minutes.
While potatoes are resting, wipe out the work bowl and return it to the processor base. Insert the shredding disc, secure the lid, and turn the processor to low speed. Feed the cheddar cheese through the feed tube and use the food pusher to push the cheese through the shredder. Turn off the machine, pour the shredded cheese into a bowl, and set aside.
Heat a large skillet on medium high heat. Add 4 tablespoons of butter to the pan, then add the shredded potatoes. Using a spatula, turn the potatoes through the butter to evenly coat, then sprinkle with salt, pepper, and garlic powder, and stir again. Then, press the potatoes into a layer and allow to fry, undisturbed and uncovered, for about 2-3 minutes. Stir the potatoes again, add another tablespoon of butter to the pan, then press down and allow the potatoes to fry, undisturbed and uncovered, for another 2-3 minutes. Repeat the process a third and fourth time.
When potatoes are beginning to lightly crisp, sprinkle two-thirds of the shredded cheddar cheese across the top layer of the potatoes, and use the spatula to nestle the cheese into the shreds. Then, carefully flip the potatoes in sections trying not to disturb the layers too much.
Create four ‘nests’ in the potatoes at each quadrant of the skillet. (NOTE: the nests should create a clear surface on the base of the skillet where you will crack the egg.) Add a small pat of butter into each nest, and then crack an egg into the nest. Use the corner of your spatula to gently pull the egg whites into the surrounding shreds of potato, being careful not to break the yolks. Then, sprinkle a bit more cheddar cheese on the potatoes around the eggs and cover the pan. Cook for 3-4 minutes, or until the egg whites are set and yolks are to your liking.
Sprinkle with flake salt, chopped green onions and serve immediately.