Always a fried egg thrown in there, huh? And why not, when it comes to crispy hash brown haystacks?
How to make crispy hash brown haystacks
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.
These hash brown haystacks are so easy to make because you just mix together frozen hash browns, eggs, sour cream (or plain Greek yogurt), fresh herbs like dill and chives and some seasonings until combined.
Then, you simply dollop them into a skillet, pan fry them until golden brown on each side and voila!
You have little hash brown patties or hash brown cakes (whatever you want to call them!) to serve with fried eggs.
The best quick and easy breakfast recipe out there!
And then if you’re feeling like a Wisconsinite, you can throw a little cheese in there. Because, well, it’s Wisconsin.
And even if you aren’t a Wisconsinite, you can still throw some cheese in there.
To make the best fried eggs to put on top, it’s important to follow a few simple steps.
Make sure your skillet is hot before you put the eggs in. You don’t want it screaming hot, though, because otherwise the outside of the egg will get overcooked before the whites on the inside are cooked.
So, put the pan on medium-ish heat, crack the eggs in, give them a season, then turn the heat down to medium-low and let the white set.
Give them a quick flip and cook just until the white is set but the yolk is runny. It’s that easy!
Pile the haystacks up, put one of those yolky eggs on top and call it a day.
*Licks egg yolk off plate*Print
Crispy Hash Brown Haystacks
Crispy hash brown patties made with frozen shredded hash browns, eggs, sour cream and fresh dill and chives.
- Prep Time: 5-10 mins
- Cook Time: 15-20 mins
- Total Time: 20-30 mins
- Yield: Serves 6 1x
- Category: Breakfast
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
Hash Brown Haystacks:
- 3 cups frozen hash brown potatoes
- 6 large eggs
- ¼ cup sour cream or plain Greek yogurt
- 1 ½ tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- ¾ teaspoon garlic powder
- ¾ teaspoon coarse salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons oil
- 6 large eggs
- Coarse salt and ground black pepper
- Green onion and sour cream or plain 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.
Cooking Tip: 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.
- Serving Size: 1/6 of recipe
- Calories: 262
- Sugar: 1g
- Sodium: 559mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
Keywords: skillet, easy, quick, healthy, vegetarian, best