Hash Brown Breakfast Burgers are the ultimate Saturday afternoon food. You wake up late, you assemble a few items, and you’re set! While this dish can easily impress the most discerning of brunch guests, it’s truly easy to put together and hardly requires a recipe. Regardless, it’s definitely worth sharing here. Dress this burger up with our salsa macha, make an aioli, or drizzle some hollandaise over the top – or dress it down with some ketchup or hot sauce.
I guess I hadn’t previously considered using hash browns as burger buns. The actual first time I had them was actually after working a brunch shift at the restaurant. Brunch shifts are always the most difficult – you get there at 7, you spend 2 hours prepping your station. You work all through the shift, creating everybody else’s hangover food. Then, you clean up and pack up under the pressure of flipping the kitchen for the more lucrative (for the restaurant) dinner shift.
It can be a thankless job, but once you get over that groggy morning feeling and have a great shift, things seem a little better. If all else fails, you know that you can count on your line-cook friends to put together something amazing to eat and forget a little bit about your troubles (or just stress eat!) Anyway, that’s where I initially tried crispy hash browns around a thin burger patty with an egg perched atop and ate it with shamelessly with a knife and fork between order calls. It’s been my go-to brunch item ever since.
Hash Browns Breakfast Burger
A hearty brunch dish that combines all the breakfast plate favorites into one burger. This burger definitely requires a fork and knife. Be sure to scale up each ingredient if you're cooking for a crowd.
- 1/4 lb of ground beef, chuck, sirloin – formed into a circular patty
- 1 egg
- 2 frozen hash brown patties
- 1 slice thick cut bacon (or turkey bacon)
- small handful of greens (baby spinach, arugula, watercress, mizuna)
- 1/8 c. shredded cheddar cheese (or whichever kind you like!)
- canola oil
- salt to taste
Procedure: Putting this dish together is all about timing and assembly – I’m not looking to re-invent the wheel on any of the cooking procedures, so I’ve put together basically a list of how I cooked the ingredients. Start everything by preheating your oven to 450F and setting a cast iron pan on the stove over medium heat.
Hash Browns: Place two hash browns on a sheet pan and set in oven. Cook for 15 minutes – flipping once after 10 minutes. Once the timer runs out, add 1/8 c. of cheese to one of the hash browns and turn the oven off. Leave the oven door closed so the cheese can melt and the hash browns can stay hot and crispy!
Bacon: Set your bacon in a medium sized skillet and turn the heat to medium. Cook for about 7-8 minutes, flipping half way and blot away the grease once crisped. Start this about 6 minutes in to the hash brown roasting time.
Burger: Start by drizzling a small amount of canola oil into the hot cast iron skillet. Season your ground beef patty with salt, then place your quarter-pound patty into the oiled pan. Cook for about 4-5 minutes depending on the thickness of the patty. Get started around the time your bacon starts sizzling.
Egg: Oil a small pan (or egg pan, if you have one!) with a small amount of canola oil. Crack your egg into the pan (medium-low heat will do) and let it bubble, set, and firm up for about 5 minutes. I like my egg yolk runny and my egg whites set – you can always put a few drops of water into the pan and cover it with a lid to speed things along.
Assemble: First, place the cheesy hashbrown down first, cover with greens. Place the burger on top of the greens and dress the patty with any condiments or toppings you’d like. Then, place the final hash brown on top. Break your bacon slice in half and set it on top of the whole sandwich. Finally, carefully transfer your egg to the top of the entire stack and enjoy!