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Eggs | Hash Browns | Pepper Sauce

A&B Pepper Sauce Hashbrown and Eggs

The most classic of American-made breakfasts. Eggs, hashbrowns and a dash of A&B American-Style Hot Sauce. Crispy side of bacon optional - but highly recommended.


2 Eggs

1 Russet Potato, Peeled

1 + 1/2 Tablespoon, Butter

Salt, To Taste

Pepper, To Taste

1/2 Pinch, Paprika

1/2 Pinch, Cayenne Pepper

1 Bowl Filled With Cold Water

1 Tablespoon, A&B American Style Pepper Sauce



  1. Shred the peeled potatoes in a blender with a grater attachment or use a hand grater. Place the shredded potato into the bowl of cold water.
  2. Stir the the potatoes in the water until they are cloudy. Drain and cover with fresh water. Repeat this process two more times to remove excess starch from the potato.
  3. Pat the potatoes dry with a paper town and squeeze to extract excess water.
  4. Heat a pan over medium heat. When hot, melt 1 tablespoon of butter in the pan.
  5. Sprinkle in the potatoes and season with salt, pepper, paprika and cayenne.
  6. Cook the potatoes for approximately five minutes, until crispy. Flip and cook until crispy on the both sides. Approximately five more minutes
  7. Remove the potatoes from the pan and melt the remaining butter in the same pan.
  8. Crack the eggs and cook sunny side up until the whites are cooked through. Approximately 3 minutes.
  9. Plate the eggs and hash browns + drizzle with A&B American Style Pepper Sauce.
  10. Enjoy!