Description
This creative breakfast entrée features over-easy eggs nestled in crisp onion rings with a well-seasoned twist on traditional hash browns. Serve as is, pair with sausages or bacon, or top grilled strip loin steak with an onion ring-wrapped fried egg for brunch or dinner. Go with either one or two eggs per order along with some of the seasoned hash — this recipe makes enough hash browns for four servings. Onion rings can be baked ahead of time then popped into the skillet for finishing to order with fried eggs.
Scale
Ingredients
- 4 Cavendish Farms® 1/2″ Tempura Battered Onion Rings (select medium-to-large size rings)
- ¼ cup (50 mL) butter
- 6 cups (1.5 L) Cavendish Farms® Small Diced
- 1 tsp (5 mL) Cajun spice blend
- ½ tsp (2 mL) each salt and pepper
- ¼ tsp (1 mL) garlic powder
- 4 large eggs
Instructions
- Place onion rings in single layer on nonstick baking sheet. Bake in preheated 400°F (200°C) oven, turning once, until golden and crisp, 14 to 16 minutes. Set aside.
- Meanwhile, melt half of the butter in large nonstick skillet over medium-high heat; add potatoes and cook, stirring and turning occasionally, until golden brown and crisp, 10 to 12 minutes. Season with Cajun spice blend, salt, pepper and garlic powder; set aside and keep warm.
- Melt remaining butter in another large nonstick skillet over medium heat. Place onion rings in single layer in skillet; crack an egg into each of the rings. Cook, turning once, until desired doneness of egg, 4 to 6 minutes. Serve with seasoned hash browns.
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