Potato hash browns with poached eggs
50 minutes
Preparation time
30 minutes
Cooking time
4 serves


Hash browns

800 g agria potatoe, washed

70 g brown onion, peeled and grated

10 g salt

100 ml oil

Poached eggs

8 eggs

1 tbsp white vinegar


Hash browns

  1. Place the potatoes in a perforated steam container and Steam at 100°C for 20 minutes. Allow to cool.
  2. Grate the potato and mix with the onion and salt.
  3. Heat half the oil in a 23cm frying pan on high heat, induction setting 8. Place the potato mix in the pan and flatten to the edges, cook until browned.
  4. Flip the hash onto a plate, add the remaining oil then return the hash to the pan. Cook the other side on a high heat, induction setting 8 for 3 minutes.
  5. Preheat oven on Fan Plus at 230°C with Crisp function.
  6. Place the frying pan in the oven on shelf position 2 and cook for 10 minutes.
  7. Once crisp, remove from the frying pan and drain on paper towel.

Poached eggs

  1. Bring water to the boil in a large saucepan and add the vinegar.
  2. Turn the water down to a simmer on medium heat, induction setting 6.
  3. Crack each egg into a small dish and tip gently into the water. Cook to your liking. Remove and drain on paper towel.

To serve

  1. Place hash browns onto a plate and gently rest the poached eggs on top.

Hints and tips

  • You can also make mini hash browns by dividing the mix into 8 small discs of 100g each.


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