Crispy Hash Brown Patties

Brace yourself for the best crispy hash brown patties!

These patties are made with frozen shredded hash browns, eggs, sour cream and fresh dill and chives.

Stack them and top them with a fried egg or two and enjoy a fabulous breakfast!

How to make crispy hash brown patties

Featured Ingredients

For the hash brown patties:

• Frozen shredded hash browns: Grab a bag of your favorite shredded hash browns.
  • You’ll want to microwave them, per the instructions below, so they’re easy to work with to make the patties.
• Eggs: The eggs hold the hash brown patties together.
• Sour cream or Greek yogurt: To make the patties creamy on the inside (and they’ll be crispy on the outside!).
• Dill and chives: For that delicious herbacious flavor.
• Spices: Onion and garlic powders, salt and black pepper.
• Oil: I use a neutral oil like avocado, but olive oil or something like canola oil will also work.

For the fried eggs:

• Eggs: One for each patty stack.
• Salt and pepper: To taste.
• Garnishes: The fried eggs and a dollop of sour cream or plain Greek yogurt.

Step-by-Step Instructions

1. Place the frozen hash browns in a microwave-safe bowl. Microwave 60-90 seconds or until the hash browns are slightly soft.
2. To the bowl with the hash browns, add the eggs, sour cream or Greek yogurt, dill, chives, salt, garlic powder, onion powder and black pepper in a large bowl.
3. Mix until completely combined.
4. Heat oil in a large nonstick skillet.
5. Place dollops of hash brown mixture into hot skillet and lightly press them into a flat patty.
6. Allow them to cook 2-3 minutes on each side, or until crispy on each side. Repeat with remaining mixture.
7. Coat the same skillet with cooking spray and heat to medium-low.
8. Crack the eggs into the pan once it’s hot and season with salt and black pepper.
9. Allow to cook for a few seconds, then turn heat down to medium-low.
10. Allow the egg to cook until egg white is almost set, then put a lid on the pan and turn to low.
11. Cook just until top of the white is set, but yolk is runny.
12. Place eggs on crispy hash brown patties and serve with dollops of sour cream or Greek yogurt (if desired).

Recipe Substitutions and Alterations

• For the potatoes: Try frozen sweet potato hash browns!
• For the herbs and spices: Try with dried dill and chives, just use half as much.
  • Add whatever other spices or herbs you enjoy.
• For the salt: Use as much or as little as you prefer.
• For the eggs: Prepare your eggs to top the patties however you like.
  • Scrambled, poached, fried, sunny side up… anything goes.
• Add cheese: For a cheesy version, add a 1/4 cup of shredded cheddar or your favorite cheese.
• For a complete meal: Serve with some fresh fruit or a yummy smoothie.

Nutrition Considerations

• To make these gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten free.
• To make these dairy free: Use dairy free plain Greek yogurt.
• To make these nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make these lower in sodium: Use less salt or omit it altogether and season to taste before eating.

Brunch recipes to make ASAP:

• Breakfast Casserole with Bacon
• Walnut Chai Pancakes
• Apple Pie Overnight Oats
• Dark Chocolate Granola with Coconut
• Banana Peach Smoothie
• Broccoli Cheese Egg Muffins

Crispy Hash Brown Patties

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Crispy hash brown patties made with frozen shredded hash browns, eggs, sour cream and fresh dill and chives.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 15-20 mins
• Total Time: 20-30 mins
• Yield: Serves 4 (2 patties + 1 egg) 1x
• Category: Breakfast
• Method: Stove-Top
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hash Brown Patties:

• 3 cups frozen hash brown potatoes
• 2 large eggs
• 2 tablespoons sour cream or plain Greek yogurt
• 1 ½ tablespoons fresh dill, chopped or 2 teaspoons dried dill
• 1 tablespoon fresh chives, chopped or ½ tablespoon dried chives
• 1 teaspoon coarse salt
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 tablespoons oil

Fried Eggs:

• 4 large eggs
• Coarse salt and ground black pepper, to taste
• Dollops of sour cream or plain Greek yogurt, for serving (optional)

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Instructions

1. Place the frozen hash browns in a microwave-safe bowl. Microwave 60-90 seconds or until the hash browns are slightly soft.
2. To the bowl with the hash browns, add the eggs, sour cream or Greek yogurt, dill, chives, salt, garlic powder, onion powder and black pepper in a large bowl. Mix until completely combined.
3. Heat oil in a large nonstick skillet. Place dollops of hash brown mixture into hot skillet and lightly press them into a flat patty. Allow them to cook 2-3 minutes on each side, or until crispy on each side. Repeat with remaining mixture.
4. Coat the same skillet with cooking spray and heat to medium-low. Crack the 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.
5. Allow the egg 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 runny.
6. Place eggs on crispy hash brown patties and serve with dollops of sour cream or Greek yogurt (if desired).

Notes

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.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 262
• Sugar: 1g
• Sodium: 459mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 370mg