If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
¼ teaspoon each kosher salt & coarse ground black pepper
½ teaspoon chipotle chili powder
½ teaspoon granulated garlic
Chopped parsley, to garnish
Directions
Bring a small pot of water to a boil, gently add 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 hash brown piles
Carefully bring up the sides of the plastic wrap to snuggly encase the hash browns around the egg, twisting the top to make it tight – refrigerate 30 minutes
Heat a pot of oil to 350 degrees, and cook the eggs 6 minutes, carefully turning it over halfway if not fully covered
Let cool slightly before cutting in half and being amazed at your work
