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Breakfast Hashbrowns

Sunday breakfasts are hands down the best. In our household we usually have a very slow start to our mornings on Sundays and this mostly includes a nice breakfast followed by some hike we decide to take with our four-legged monster named Sherlock.

This weekend was one of the nicer weekends we have had in a long time, the sun was shining high and bright and it was nice change of pace to go out the door without packing layers of clothes in our bags, just in case the rain decides to greet us along the day.

This weekend was jammed packed with activities, but regardless of the business we were about to encounter on our Sunday, I still had to make my husband a nice breakfast that he could enjoy while I ran around the apartment getting our stuff ready for the day.

Hashbrowns and eggs are a classic combo. My husband had not had this dish before, I know, Shocker! For some reason, in Germany or in Holland breakfast hashbrowns are not really a thing. I can not express enough, that they are for sure missing out on a tasty treat.

My personal opinion, the trick of perfecting this dish is to have the egg yolks somewhat runny, so when you eat your hasbrowns, you have the runny yolk mix in with your hashbrowns and you then dunk a piece of your toast in the potatoe egg yolk mixture, man o man, now that is definitely how you want to start your morning.

As this post is short and to the point, so are the hashbrowns - quick and easy to make as well. I hope you try them out on one of those days where the couch keeps calling our name and you have no intention of getting out of your PJs until mid-day.


Breakfast Hashbrowns

  • 2 potatoes, grated and rinsed

  • 1 red onion, diced

  • 2 tbsp olive oil

  • 1 tsp cayenne powder

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • Salt and pepper to taste

Make sure you rinse your potatoes to remove the starch and pat dry with some kitchen towels. Once dried, grab a medium bowl and mix all of your dry ingredients.

In a medium sized pan add your olive and oil and lightly brown your onions. Do not brown them too much as you do not want them to burn when you are frying your potatoes. Once your onions are golden brown add your potatoes mixture and turn the head down to medium high. Fry potatoes one ach side about 4-5 minutes. Turn the head down to low and continue to fry for another 5-8 minutes until you have fully cooked potatoes.

Serve with a side of eggs and toast.

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