Doug works at Kombucha Kamp and as a result has turned into an avid fermenter. He particularly loves the versatility of milk kefir and often brings in his kefir bread experiments for the whole crew to enjoy. But when he shared his recipe for Kefir Egg Potato Surprise, we couldn’t resist including it here for everyone to enjoy!
In this recipe, we take many of breakfast’s staple goodies and transform them into a unified blob of yumminess. This is an extremely versatile recipe so feel free to add whatever ingredients make your mouth water. The tangier the milk kefir, the cheesier the flavor.
Supplies
- 1 frozen hash brown
- 2 teaspoons olive oil, butter or lard
- 1 cup of milk kefir – fresh or sour
- 2 eggs
- ¼ cup chopped onion
- Pinch of red pepper flakes (optional)
- Tortilla (optional)
- Salsa (optional)
- Frying pan
- Spatula
- Mixing bowl
Recipe
- Add 1 teaspoon of oil to a frying pan over medium heat.
- Add the frozen hash brown and onion once the oil is hot.
- Mix the eggs and milk kefir together in a bowl. Season with pepper flakes if desired.
- Flip the hash brown until it is crisp on both sides.
- Add the remaining teaspoon of oil to the pan and tilt to coat the bottom of the pan.
- Pour the kefir egg mixture over the hash brown in the pan.
- Using a spatula, move the egg off the edges so all of the liquid touches the pan and cooks.
- When the egg mixture appears to be mostly cooked through, use a spatula to flip it.
- Cook for another minute until the mixture is just cooked through and the kefir eggs are soft and fluffy.
- Serve or wrap in pre-warmed tortilla and top with salsa if desired.
