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Crispy Hash Brown and Egg Breakfast Squares

A decadent brunch dish featuring thick, cheesy, crispy hash brown squares topped with a runny sunny-side-up egg, bacon crumbles, and fresh herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 squares
Course: Breakfast, Brunch
Cuisine: American, Cafe Style
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hash Brown Squares
  • 3 large Russet potatoes peeled
  • 4 tbsp unsalted butter melted
  • 1 cup sharp cheddar cheese shredded
  • 1 tbsp cornstarch
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
Toppings
  • 4 large eggs
  • 4 strips bacon fried crispy and chopped
  • 2 tbsp fresh chives chopped
  • 1 pinch flaky sea salt

Equipment

  • Box grater or food processor
  • Kitchen towel or Cheesecloth
  • Square muffin tin or Brownie pan
  • Non-stick skillet

Method
 

  1. Preheat oven to 400°F (200°C) and grease a square muffin tin generously.
  2. Shred potatoes and soak in cold water for 5 minutes. Drain well.
  3. Place shredded potatoes in a clean towel and squeeze out ALL excess moisture. This is key for crispiness.
  4. In a bowl, mix dried potatoes with melted butter, cheese, cornstarch, and spices.
  5. Press mixture firmly into the prepared tin. Bake for 30-35 minutes until deep golden brown.
  6. While potatoes bake, fry bacon until crispy, then chop.
  7. Fry eggs in a skillet sunny-side up until whites are set but yolks are runny.
  8. Plate the hot hash brown square, top with an egg, and sprinkle with bacon and chives.

Notes

If you don't have a square tin, you can form patties by hand and fry them in a skillet with oil for 5-6 minutes per side.