Hashbrowns With a Fried Egg Top

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.

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

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.

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.

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.

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