Crispy Hash Brown & Soft Scramble Toast with Spicy Drizzle

Thick-cut sourdough toast piled high with crispy potato hash brown cubes, fluffy soft scrambled eggs, a sweet and spicy hot honey chili drizzle, and fresh green onions.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 2 toasts

Course: Breakfast, Brunch

Cuisine: American, Modern

Calories: 580

Ingredients Equipment Method Notes

Ingredients

Toast Base

2 slices thick-cut sourdough bread
2 tbsp unsalted butter for frying bread

Crispy Potatoes

2 cups frozen diced hash browns or par-boiled fresh potato cubes
2 tbsp oil or butter for frying potatoes
0.5 tsp kosher salt
0.25 tsp black pepper

Scrambled Eggs

4 large eggs
1 tbsp milk or cream
1 tbsp unsalted butter for scrambling
pinch salt and pepper

Drizzle & Garnish

2 tbsp hot honey
1 tbsp chili crisp or chili oil
2 green onions thinly sliced

Equipment

Large Skillet (for potatoes)
Non-stick Skillet (for eggs and toast)
Spatula
Whisk

Method

Heat oil/butter in a large skillet over medium-high heat. Add hash browns in a single layer, season with salt and pepper, and cook undisturbed for 4-5 minutes until golden on bottom.
Flip potatoes and continue cooking for 5-8 minutes until golden brown and crispy all over. Keep warm.
Meanwhile, melt 1 tbsp butter in another skillet over medium heat. Fry bread slices for 2-3 minutes per side until golden and crispy, adding more butter when flipping.
Whisk eggs, milk/cream, salt, and pepper together. Melt 1 tbsp butter in the skillet over medium-low heat. Pour in eggs and gently fold with a spatula to create soft curds. Cook until mostly set but still moist. Remove from heat.
Mix hot honey and chili crisp together in a small bowl.
To assemble, place toast on plates. Top with crispy potatoes, then scrambled eggs. Drizzle with the spicy honey sauce and garnish with green onions.

Notes

For the best texture, serve immediately. If you don't have hot honey, mix regular honey with a pinch of cayenne or a dash of hot sauce.