Crispy Hash Brown Egg & Cheese Breakfast Sandwich

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 3 cups frozen shredded hash browns, thawed
• 3/4 tsp, divided kosher salt
• 1/2 tsp black pepper
• 3 tbsp, divided neutral oil or butter
• 4 large eggs
• 4 American or cheddar cheese slices
• 4 English muffins or soft potato rolls
• 2 tbsp mayonnaise
• to taste hot sauce or ketchup
• 4 thin tomato slices or avocado (optional)

Instructions

1. 1Place thawed hash browns in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible—dry potatoes crisp better. Season with salt and the black pepper.
2. 2Heat oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Divide hash browns into 4 loose piles and press each into a thin 4-inch patty with a spatula.
3. 3Cook undisturbed 4–5 minutes until deep golden and crispy on the bottom. Flip carefully, press again, and cook another 3–4 minutes until both sides are shatteringly crisp. Transfer to a wire rack.
4. 4Wipe the skillet if needed, add remaining oil or butter, and reduce heat to medium. Crack in the eggs, season with remaining salt, and cook sunny-side-up or over-easy 2–3 minutes until whites are set and edges lacey; yolks should still jiggle.
5. 5During the last 30 seconds, lay a cheese slice over each egg so it melts slightly from residual heat.
6. 6Split and toast the English muffins until golden. Spread a thin layer of mayo on the cut sides and add hot sauce if desired.
7. 7Build each sandwich: bottom muffin, crispy hash-brown patty, cheesy egg, optional tomato or avocado, then the top muffin. Press gently so the cheese helps glue everything.
8. 8Serve immediately while the hash brown is still crunchy. For make-ahead, keep cooked hash browns on a rack in a 200°F oven up to 15 minutes and assemble just before eating.