Roasted Sauce Potato Hash Brown with Egg

Herdez
Herdez
If you're someone who loves easy yet hearty breakfasts, this Roasted Sauce Potato Hash Brown with Egg recipe will be the best choice. To prepare this Roasted Sauce Potato Hash Brown with Egg recipe, be careful with the oil temperature when cooking the potato, as the cooking should be even but firm.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1 tub Herdez® roast sauce western region, 320 g
  • 1/4 cups raw sugar 1/4 cups raw sugar
  • 1/4 cups white vinegar 1/4 cups white vinegar
  • 1/2 cups ketchup 1/2 cups ketchup
  • 1 teaspoon garlic powder 1 teaspoon garlic powder
  • 1 potato
  • 1 egg 1 egg
  • 1/2 cups Parmesan cheese, from a jar 1/2 cups Parmesan cheese, from a jar
  • salt and pepper salt and pepper
  • 1 tablespoon vegetable oil 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter 1 tablespoon unsalted butter
  • 2 eggs 2 eggs
  • avocado, sliced, for garnish avocado, sliced, for garnish
  • fresh cilantro, fresh, for garnish fresh cilantro, fresh, for garnish
Preparation
10 mins
20 mins
Low
  • Heat a pot over medium heat with the butter, add the Herdez® Western Region Roasted Sauce with the brown sugar, vinegar, ketchup, garlic powder, and cook until thickened. Set aside.
  • Grate the potato, mix with the egg, cheese, and season with salt and pepper.
  • In a skillet, heat the oil with the butter, place the potato mixture forming a patty, and cook for 7 to 10 minutes or until golden, flipping halfway through cooking.
  • Using a ring mold, cut out the center of the potato, remove it, and crack the egg. Season with salt and pepper, cook for 6 more minutes or to desired doneness.
  • Serve the potato with the sauce and garnish with avocado and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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