Hashbrowns With A Fried Egg Top

1. 1

   After cleaning and peeling the potatoes, grate them over the largest holes of a box grater. Sprinkle with salt and pat out the moisture from the potatoes with a clean cloth or paper towel.

2. 2

   To the shredded potatoes, add the two minced cloves of garlic, black pepper, and powdered ginger. Mix well.

3. 3

   In a medium size skillet. heat approximately 2 tablespoons of oil until a test ribbon of potato begins to bubble when dropped in the oil. Slowly add all of the potato mixture into the oil and pat down evenly in a large circle. Flip when the bottom becomes golden brown. Remove from the pan onto a clean paper towel to drain when both sides are golden brown.

4. 4

   After letting some of the oil soak out onto the towel, place the hash browns on a plate and, if you like ketchup on your hashbrowns, liberally smear ketchup on top.

5. 5

   In the same pan, add more oil if needed, and crack one egg to fry. Fry the egg with a small amount of salt and pepper (if you'd like). I absolutely do NOT like runny eggs (and it's really not that safe to eat runny eggs here in Uganda ...) so I let mine cook all the way through. But make your eggs the way you prefer.

6. 6

   When your egg is finished cooking, place it on top of the hash browns and ketchup. Enjoy!

No additional tips available.