Luke's Miso Scrambled Eggs on Crispy Tallow Hash Browns

Crispy, golden hash browns paired with silky miso-infused scrambled eggs make this a nourishing and comforting dish that’s all about the perfect balance of texture and umami.

Miso Scramble Ingredients: 

• 8 free-range eggs
• 2 tablespoon Grass-Fed & Finished Beef Tallow (plus extra for frying)
  
• 1 heaped tablespoon Original Bone Broth Concentrate
• 2 teaspoon chopped chives
• Sea salt & cracked pepper
• BBQ Sauce for dipping hash browns (optional)

Crispy Tallow Hash Brown Ingredients: 

• 2 cups (280g) grated potato 
• 2 garlic cloves, minced 
• 1/2 teaspoon onion powder 
• 1/4 cup (35g) tapioca flour 
• 1 free-range egg 
• salt & pepper
• Grass-Fed & Finished Beef 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.