Recipe Ingredients
- 3 large eggs
- 2 cups hashbrowns, defrosted
- ¼ teaspoon each kosher salt & coarse ground black pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon granulated garlic
Recipe Directions
- Bring a small pot of water to a boil, gently add 2 of the eggs, cover and cook 6 minutes – drain and immediately put in an ice bath to cool.
- While they cook, put the remaining ingredients in a large bowl, and mix well to combine, then put half of the mixture onto 2 large pieces of plastic wrap.
- When the eggs are cool, carefully peel and set onto each hashbrown pile.
- Carefully bring up the side of the plastic wrap to snuggly encase the hashbrowns around the egg, twisting the top to make it tight – refrigerate for 30 minutes.
- Heat a small pot of oil to 350 degrees and cook the egg for 6 minutes, carefully turning it over halfway if not fully covered.
- Let cool slightly before cutting in half and serve.
