Miso Scrambled Eggs on Crispy Tallow Hash Browns

GF DF RSF 
Serves: 2

Ingredients:

FOR THE MISO SCRAMBLE
8 free-range eggs
2 tbsp BOTB Tallow (plus extra for frying)
1 heaped tbsp BOTB Miso Bone Broth Concentrate 
2 tsp chopped chives
Sea salt + cracked pepper
BOTB Broth BBQ Sauce for dipping Hash Browns (Optional)

FOR THE CRISPY TALLOW HASH BROWNS 
2 cups (280g) grated potato
2 garlic cloves, minced
1/2 tsp onion powder
1/4 cup (35g) tapioca flour
1 free-range egg
Salt and pepper
BOTB Tallow, for shallow frying 

Method:

To make the hash browns, get started by preheating the oven to 120°C (235°F) to keep cooked hash browns warm.

Rinse grated potato until water runs clear. Squeeze out as much liquid as possible using a clean tea towel. Mix potato, garlic, onion powder, tapioca flour, egg, salt and pepper in a bowl.

Heat tallow in a pan over medium-high heat. Add 3 heaped tbsp scoops of the mix and flatten slightly. Cook for 5 to 6 min each side until golden and crisp. Transfer to the oven to keep warm. Repeat with remaining mix to make 6 total.

To make the miso scrambled eggs, crack eggs into a bowl, season, and whisk until light and fluffy. In a non-stick pan, melt the tallow over medium heat. In a bowl, whisk together the eggs and BOTB Bone Broth concentrate and it's well incorporated. Lower heat, pour in eggs, and gently stir with a spatula. Cook low and slow, stirring, until thick, glossy, and just set (4 to 5 min).

To serve, plate 3 hash browns per person. Top with scrambled eggs, a drizzle of sriracha, chives, and extra salt and pepper. Serve hot with the broth BBQ sauce and enjoy the crunch-meets-creamy magic.