Crispy Hash Browns with Sunny Side Eggs

There’s something magical about the combination of crispy golden hash browns and perfectly cooked sunny side up eggs. It’s a breakfast that brings both texture and flavor together — crispy, buttery potatoes paired with silky, rich egg yolks.

This dish is a diner-style classic loved worldwide. Whether enjoyed as a hearty morning meal, a lazy weekend brunch, or even breakfast-for-dinner, it’s simple yet deeply satisfying. The contrast of the crispy edges, tender potato centers, and the luscious yolk makes every bite irresistible.

Why I Love This Recipe

I love this recipe because it celebrates simplicity and comfort. With just a few humble ingredients — potatoes, eggs, butter, and a touch of seasoning — you can create something truly special.

The hash browns are golden, crunchy on the outside, and soft inside, while the sunny side eggs bring richness and creaminess.

Why It’s a Must-Try Dish

• Crispy perfection: Achieves that irresistible crunch without being greasy.
• Restaurant-style flavor: Tastes just like a classic diner breakfast.
• Simple ingredients, huge payoff: Made with staples you already have.
• Perfectly balanced: Savory, buttery, crispy, and rich all in one bite.
• Quick and versatile: Great for any meal of the day.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2 servings
• Calories: ~420 kcal per serving

Cuisine & Course

• Cuisine: American
• Course: Breakfast / Brunch

Ingredients

For the Hash Browns:

• 2 large russet potatoes, peeled
• 2 tbsp unsalted butter (or oil)
• 1 tbsp olive oil (for crispiness)
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1 tbsp finely chopped onion or chives

For the Sunny Side Eggs:

• 2 large eggs
• 1 tbsp butter or oil
• Pinch of salt and pepper

Optional Toppings (for serving):

• Fresh parsley or chives, chopped
• Shredded cheddar cheese
• Hot sauce or ketchup
• Avocado slices

Simple Cooking Directions

1. Grate potatoes and squeeze out excess water.
2. Fry in butter and oil until golden and crispy.
3. Cook sunny side eggs in a separate pan until whites are set and yolks are runny.
4. Serve hot with herbs, cheese, or your favorite toppings.

Step-by-Step Recipe Preparation

Step 1: Prepare the Potatoes

1. Peel and grate the russet potatoes using a box grater.
2. Place the grated potatoes in a bowl of cold water and soak for 5 minutes — this removes excess starch, ensuring crispier hash browns.
3. Drain the potatoes and place them in a clean kitchen towel or paper towel.
4. Squeeze out as much water as possible — this step is key for crispiness.

Step 2: Season the Potatoes

1. Transfer the dried potatoes to a bowl.
2. Add salt, pepper, and optional onions or chives. Mix well.

Step 3: Cook the Hash Browns

1. Heat 1 tbsp butter and 1 tbsp oil in a large non-stick skillet over medium-high heat.
2. Spread the potatoes evenly in the pan, pressing gently with a spatula to form a compact layer.
3. Cook for 5–7 minutes without stirring until the bottom is golden and crispy.
4. Flip carefully (you can flip in sections if needed) and cook the other side for another 5–7 minutes, adding more butter if necessary.
5. Once both sides are crispy and golden, remove from heat and keep warm.

Step 4: Cook the Sunny Side Eggs

1. In a separate small skillet, melt 1 tbsp butter over low-medium heat.
2. Crack eggs gently into the pan.
3. Cook without flipping until the whites are set but the yolks remain runny, about 2–3 minutes.
4. Sprinkle with a pinch of salt and pepper.

Step 5: Serve

1. Place a portion of crispy hash browns on each plate.
2. Top with a sunny side egg.
3. Garnish with fresh herbs, cheese, or avocado slices if desired.
4. Serve immediately while hot and crisp.

How to Serve

• Serve as a complete breakfast with toast, bacon, or sausage.
• Add a side of fresh fruit or orange juice for a balanced meal.
• Top with hot sauce, ketchup, or hollandaise sauce for extra flavor.
• For brunch, pair with coffee or mimosas.

Additional Recipe Tips

• Dry the potatoes thoroughly — moisture is the enemy of crispiness.
• Use russet potatoes for best texture (they crisp better than waxy ones).
• Don’t overcrowd the pan — cook in batches if needed.
• Low and slow for eggs ensures whites cook evenly without overcooking the yolk.
• Add a small sprinkle of paprika or garlic powder for flavor enhancement.

Variations

1. Cheesy Hash Browns: Sprinkle shredded cheddar or mozzarella on top before serving.
2. Loaded Hash Browns: Add crispy bacon bits, sour cream, and scallions.
3. Spicy Hash Browns: Mix in chili flakes or diced jalapeños.
4. Vegetable Hash Browns: Add grated zucchini, carrots, or sweet potatoes.
5. Egg Style Variations: Try with poached, scrambled, or fried eggs instead.

Freezing and Storage

Refrigeration:

• Store leftover hash browns in an airtight container for up to 3 days.
• Reheat in a hot skillet or oven (400°F / 200°C) to regain crispiness.

Freezing:

• Let hash browns cool completely.
• Layer them with parchment paper and freeze for up to 2 months.
• Reheat directly from frozen in an oven or toaster oven until hot and crisp.
• Eggs are best cooked fresh, not stored.

Special Equipment Needed

• Box grater (for potatoes)
• Large non-stick or cast-iron skillet
• Spatula
• Mixing bowls
• Kitchen towel or cheesecloth (for squeezing water)

Frequently Asked Questions (FAQ)

Q1: Why are my hash browns soggy?
Too much moisture! Make sure to squeeze out all the water before cooking.

Q2: Can I use frozen shredded potatoes?
Yes, just thaw completely and squeeze out extra moisture before frying.

Q3: What’s the best oil for hash browns?
Use vegetable oil, canola oil, or a mix of butter and oil for flavor and crispness.

Q4: How do I keep hash browns warm while making eggs?
Place them in a 200°F (95°C) oven on a wire rack until ready to serve.

Q5: Can I make these vegan?
Yes! Use oil instead of butter and replace eggs with a tofu scramble or plant-based egg substitute.

Conclusion

Crispy Hash Browns with Sunny Side Eggs is the ultimate comfort breakfast — crispy, buttery potatoes paired with perfectly cooked golden-yolk eggs. It’s simple, hearty, and utterly delicious, offering the perfect start to any day.

From lazy Sunday brunches to quick weekday breakfasts, this dish never fails to satisfy. The contrast between crunch and creaminess makes it timeless, and once you master it, you’ll crave it again and again.