Hash Brown Breakfast Sandwiches

published May 12, 2023
Hash Brown Breakfast Sandwiches Recipe

Who needs bread when you can make breakfast sandwiches with crispy potato planks instead?

ServesServes 2

MakesMakes 2 sandwiches

Prep5 minutes

Cook15 minutes

Jump to Recipe
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A double stack of hashbrown breakfast sandwiches on a marble surface. The top is loaded with an egg, bacon, and american cheese. The bottom has avocado, egg, and american cheese. A runny egg yolk drips down to the surface.
Credit: Photo: Vicky Wasik; Food Styling: James Park

I always, always have a package of hash brown patties in my freezer. These pre-cooked patties fry up nicely with just a little bit of oil and, when paired with a fried egg, they are one of my favorite breakfast sandwiches

Recently, I spied an ingenious idea from Tracy Benjamin at Shutterbean that rocked my world: hash brown breakfast sandwiches! I immediately started making them with a few of my own twists. They’re crispy, crunchy, super savory, and can hold a fried egg, cheese, and toppings like a dream. Who needs bread when you can have crispy potato instead?

The Ingredients You’ll Need for Hash Brown Breakfast Sandwiches

  • Frozen hash brown patties: These are pre-formed patties, not the loose, shredded potatoes found in bags.
  • Cheese: Go with a melty cheese like cheddar, Swiss, or American.
  • Eggs: You’ll need one egg for each sandwich.
  • Bacon or avocado: Up to you! Just make sure the bacon is pre-cooked and your avocado is ripe.
Credit: Photo: Vicky Wasik; Food Styling: James Park

How to Make Hash Brown Breakfast Sandwiches

Fry the hash brown patties.

The instructions on the package for cooking hash browns call for baking or deep frying them, but you can cook them straight from the freezer on the stovetop instead. The key is to have enough oil in the pan, as not enough oil means they just don’t brown or taste as good. Fry the patties until really browned and crisp. You want these to be sturdy enough to be picked up and eaten like a sandwich.

Make the fried eggs.

Once those hash browns are ready, top them with some cheese and slide them into the oven to keep them warm and to melt the cheese while you cook the eggs. Because there’s already oil in the pan, no need to add more — just crack the eggs in and cook until your desired doneness.

Assemble the sandwiches.

Slide the eggs onto the hash browns, then top with crispy bacon or thinly sliced avocado. You can’t go wrong with either, and you can even have both if you want to live on the wild side.

Serve with hot sauce or ketchup, and enjoy!

I like serving my hash brown breakfast sandwiches with hot sauce or ketchup. You can eat it with your hands like a regular breakfast sandwich, but a fork-and-knife situation is also just fine — you do you.

Hash Brown Breakfast Sandwiches Recipe

Who needs bread when you can make breakfast sandwiches with crispy potato planks instead?

Prep time 5 minutes

Cook time 15 minutes

Makes Makes 2 sandwiches

Serves Serves 2

Nutritional Info


  • 3 tablespoons

    olive or vegetable oil

  • 4

    frozen hash brown patties (do not thaw)

  • Kosher salt

  • 2

    sandwich-sized cheese slices, such as cheddar, American, or Swiss

  • 2

    large eggs

  • Freshly ground black pepper

  • 2 slices

    cooked bacon, or 1/2 medium thinly sliced avocado (optional)

  • Hot sauce or ketchup, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 250ºF. Meanwhile, cook the hash brown patties.

  2. Heat 3 tablespoons olive or vegetable oil in a large nonstick frying pan or cast iron skillet over medium heat until shimmering. Add 4 frozen hash brown patties. Season with kosher salt and cook, flipping every 2 minutes, until dark golden brown and crisp, 8 to 10 minutes total.

  3. Transfer to a baking sheet. Tear 2 cheese slices in half and top each hash brown patty with a piece of cheese. Place in the oven to keep warm while you cook the eggs.

  4. Crack 2 large eggs into the pan and season with kosher salt and black pepper. Cook undisturbed for 1 minute. Flip each egg by sliding a flat spatula underneath it and gently flipping over. Continue cooking until desired doneness, about 30 seconds more for runny yolks. Remove the pan from the heat.

  5. Remove the baking sheet from the oven. Transfer each egg onto a hash brown patty. Top the eggs with 2 cooked bacon slices, tearing as needed to fit. Alternatively, top the eggs with 1/2 medium thinly sliced avocado, and season the avocado with salt and pepper. Close the sandwiches with the remaining hash brown patties cheese-side down. Serve with hot sauce or ketchup if desired.