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Runny Egg Hashbrown Burger
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About
No meat at all here, just a crispy potato patty and a perfectly runny egg. It’s closer to a full breakfast than a classic burger, but once you bite in and the yolk breaks into the hashbrown, it makes total sense. Simple, heavy, and way better than it looks. You get a thick, crispy potato patty with a soft center and a runny yolk acting like sauce. Press the burger slightly before eating so the yolk breaks and runs through the hashbrown. Serve immediately, this doesn’t hold well once it cools. It scored 6.9 out of 10 here after cooking it exactly as written. The full method runs to 8 steps below. Nothing here needs equipment beyond a pan, a spatula and somewhere to rest the patty.
Ingredients
hashbrown patty
- Potato2 large russet potatoes, peeled
- Salt1/2 tsp salt
- Black pepper1/4 tsp black pepper
- Vegetable oil1 tbsp vegetable oil
sauce
- Mayonnaise3 tbsp mayo
- Garlic1 clove garlic, finely grated
- Lemon1/2 tsp lemon juice
- Saltpinch of salt
assembly
- Burger bun1 sesame burger bun, split
- Butter1 tbsp butter (for toasting buns)
Videos
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Recipe
- 1Grate the potatoes on a coarse grater. Add salt and let them sit for 2–3 minutes, then squeeze out as much liquid as possible using your hands or a towel. If you skip this, the patty won’t crisp up.
- 2Heat a pan over medium-high heat with vegetable oil. Place the grated potato into a ring mold or shape it by hand into a thick round, about 2 cm thick. Press it down firmly so it holds together.
- 3Cook for 5–6 minutes on the first side until deep golden and crispy. Flip carefully and cook another 4–5 minutes until the second side is crisp and the inside is tender.
- 4In another pan, melt butter over medium heat and crack in the egg. Cook until the whites are set but the yolk is still fully runny, about 2–3 minutes. Add a pinch of salt.
- 5Make the sauce. Mix mayo, grated garlic, lemon juice, and salt until smooth. Let it sit a minute so the garlic flavor comes through.
- 6Toast the burger bun cut-side down in butter over medium heat for 60–90 seconds until lightly golden and crisp.
- 7Assemble. Bottom bun, thick layer of sauce, hot hashbrown patty, fried egg, more sauce on the top bun, then close.
- 8Press the burger gently so the yolk breaks and runs into the potato. Eat immediately while everything is hot and crispy.
