2 cup frozen hash browns, thawed
1 tsp salt, plus more for seasoning
1⁄2 tsp cayenne pepper
1 tbsp all-purpose flour
1 tsp fresh oregano, chopped
1 canola oil, for frying
1 black pepper, to taste
1 tsp flat-leaf Italian parsley, chopped
- Boil 2 whole eggs in half an inch of water for 6 minutes. Immediately place them in an ice bath to stop cooking. Let cool slightly, then peel and set aside.
- Put hash browns on a clean tea towel and wring thoroughly. In a mixing bowl, add hash browns, 1 teaspoon salt, cayenne pepper, flour, oregano, and the remaining beaten egg. Mix well. Place plastic wrap on a work surface, then put half of the mixture on the wrap and flatten out to less than 1/4 inch thick. Place a peeled soft boiled egg in the center and pick up the wrap from the edges. Bring the edges together and start molding a ball around the egg. Close the end and twist it until all of the mixture is smooth around the egg. Some of the mixture may need to be removed depending on the size of the egg. There should be a thin layer around the egg. Unwrap, set aside, and repeat with remaining hash browns and egg.
- Fill a pot with canola oil at least half the height of the hash brown eggs and heat to 350 degrees F (175 degrees C). Place the hash brown eggs in the pot. Fry for 6 minutes, turning once halfway through, until all of the sides are a golden brown. Remove eggs and place on a paper towel to drain.
- Carefully cut each egg in half lengthwise. Season with salt, black pepper, and flat-leaf Italian parsley, then serve immediately.
Source : allrecipes.com