Crispy Hash Browns Breakfast Stacks
Discover how to make perfect Hash Browns Breakfast Stacks with crispy potatoes,
Equipment
- Mixing bowls
Ingredients
For the Hash Browns:
- 2 pounds russet potatoes
- 1 small onion finely grated
- 2 tablespoons all-purpose flour
- 1 large egg beaten
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 3 tablespoons neutral oil
- 2 tablespoons unsalted butter
For Toppings & Assembly:
- 6 large eggs
- 8 slices crispy bacon
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons sour cream
- 2 tablespoons chopped chives
- Hot sauce to taste
- Additional salt & pepper
Instructions
Prepare the Potatoes:
- Grate potatoes & soak in cold water for 5 minutes.
- Drain & squeeze out excess moisture using a towel.
Make the Hash Brown Mixture:
- Combine grated potatoes, onion, flour, egg, salt, and spices.
- Let rest for 5 minutes.
Cook the Hash Browns:
- Heat oil & butter in a skillet over medium heat.
- Form 6 patties (~½-inch thick) and cook 4-5 minutes per side.
- Transfer to a wire rack & keep warm in the oven.
Prepare the Eggs:
- Cook eggs sunny-side up or over-easy.
Assemble Stacks:
- Place a hash brown patty on a plate, add cheese, bacon, & another cheese layer.
- Top with a fried egg, sour cream, chives & hot sauce.
Notes
- Variations:
- Southwestern: Add green chilies & pepper jack cheese.
- Smoked Salmon: Replace bacon with salmon & top with capers.
- Vegetarian: Add sautéed spinach & roasted cherry tomatoes.
- Corned Beef Hash: Mix in corned beef & use Swiss cheese.
- Storage Tips:
- Hash brown patties can be made ahead & reheated in an oven at 350°F.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 14gFat: 25g
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