Always a fried egg thrown in there, huh?
I’m a firm believer that you can make any meal into breakfast if you throw a fried egg on top. Are you with me?
I absolutely love hash browns, just the way they usually are – crispy and salty – and basically a delicious vehicle for other breakfast items (que the bacon, eggs, sauteed veggies). But my goal in life is to take traditional dishes to the next level.
In this case, the next level is making crispy hash browns even crispier by first forming them into little cakes with plenty of eggs, dill, chives, Greek yogurt (or sour cream) and seasonings, then giving them a little fry in a hot skillet until golden brown. And then if you’re feeling like a Wisconsinite, you can throw a little cheese in there. Because, well, it’s Wisconsin.
Pile ’em up, put one of your (my) favorite yolky eggs on top and call it a day.
*Licks egg yolk off plate*
- 3 cups frozen hash brown potatoes
- 6 large eggs
- ¼ cup sour cream or Greek yogurt
- 1 ½ Tbsp. fresh dill, chopped
- 1 Tbsp. fresh chives, chopped
- ¾ tsp. garlic powder
- ¾ tsp. coarse salt
- ½ tsp. onion powder
- ¼ tsp. ground black pepper
- 2 Tbsp. oil
- 6 large eggs
- Coarse salt and ground black pepper
- Green onion and sour cream or Greek yogurt, for serving
- Place hash browns, eggs, sour cream/Greek yogurt, dill, chives, garlic powder, salt, onion powder and black pepper in a large bowl. Mix until completely combined. Heat oil in a large nonstick or cast iron skillet. Place dollops of hash brown mixture into hot skillet. Allow to cook 2-3 minutes on each side, or until crispy on each side. Repeat with remaining mixture.
- Coat a medium frying pan with cooking spray and heat to medium. Crack eggs into the pan once it's hot and season with salt and black pepper. Allow to cook for a few seconds, then turn heat down to medium-low. Allow to cook until egg white is almost set, then put a lid on the pan and turn to low. Cook just until top of the white is set, but yolk is completely uncooked.
- Place eggs on crispy hash brown haystacks and serve with green onion or sour cream/Greek yogurt.
- *Note: If you'd like to add cheese, place shredded cheddar between two cakes and cook for 30-60 seconds in the hot skillet with a lid on top, until melted.