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.



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)


  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).


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.