Crispy Hash Browns with Sunny Side Up Egg

Preparing the Hash Browns Peel the potatoes and grate them using a box grater. Finely chop the onion.

Making the Hash Brown Mixture In a bowl, combine the grated potatoes, chopped onion, all-purpose flour, garlic powder, paprika powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Cooking the Hash Browns Heat olive oil in a large skillet over medium heat. Take a handful of the potato mixture, shape it into a patty, and place it in the skillet. Repeat to make more patties, ensuring they are evenly spaced. Cook for about 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels.

Preparing the Sunny Side Up Eggs In a separate non-stick pan, heat a little oil over low heat. Crack the eggs into the pan gently. Cover and cook for about 2-3 minutes until the whites are set but the yolks are still runny.

Assembling the Dish Place the crispy hash browns on a plate. Top each hash brown with a sunny side up egg. Garnish with fresh parsley and cherry tomatoes.

6.Serve hot with hot sauce or ketchup on the side if desired.