Poached Egg & Hash Browns

Poached Egg and Hash Browns

Prep: 30 Min.                Yield: 3 servings






1 bag of Whole Foods’ Root Hash Brown mix (frozen)

2 tablespoons Sun Rain Grow Lemon Rosemary with Olive Oil Ghee

1 teaspoon arrowroot starch

3 eggs

1 tablespoon apple cider vinegar

1 avocado

Everything but the Bagel seasoning



  1. Thaw hash brown mix and squeeze out excess water with a paper towel.
  2. Mix in one egg and arrowroot starch into hash brown mix until well combined.
  3. In a skillet on medium high heat, add Sun Rain Grow Ghee to coat skillet.
  4. Form hash brown mix into 3 patties, and when skillet is hot place patties in skillet.
  5. In a saucepan, add apple cider vinegar and enough water to poach eggs. Bring water to a little above a simmer.
  6. Swirl water and crack one egg at a time directly into water, and remove with a spoon after 3 minutes and set aside.
  7. Flip hash brown patties after 4-5 minutes or until golden brown. Once golden on each side, remove and set aside.
  8. Smash avocado and add to each hash brown patty, then top with poached egg and Everything but the Bagel seasoning. Enjoy!

Author: Sun Rain Grow

Pulling from the classics with a modern adaption, our line of All-Natural, Grass-Fed and Non-GMO Ghee's are the perfect accompaniment.