Breakfast Burger with Fried Egg and Hash Browns
A beef burger topped with a fried egg, crispy hash browns, and melted cheddar on an English muffin.
- Prep
- 12min
- Cook
- 26min
- Total
- 38min
- Serves
- 4
- Calories
- 730per serving, est.
By Time for Burgers, updated
One skillet handles the whole stack, in order. The patties go first, the frozen hash browns crisp next in fresh oil and the leftover beef fat, and the eggs fry last. Set each finished part on its own plate rather than piling them up, so the hash browns stay crunchy.
A thin brush of maple syrup on the bottom muffin adds a little sweetness against the salty cheddar and beef. Cut the burger in half before eating: a runny yolk spreads over the patty like a sauce, while a fully set yolk keeps things tidier.
Breakfast Burger with Fried Egg and Hash Browns
Prep 12 min, cook 26 min, total 38 min. About 730 calories per serving.
timeforburgers.com/recipes/sunrise-breakfast-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Season ground beef with salt and pepper, then form into 4 equal patties.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C). Add cheddar slices in the last minute and remove to a plate.
In the same skillet, add 1 tbsp olive oil, spread the frozen hash browns in a thin, even layer and cook without stirring until the underside is golden and crisp, 5-6 minutes. Turn them in sections and cook the other side for 4-5 minutes more. Set aside.
Fry eggs sunny-side up or over-easy in the same pan until whites are set but yolks remain runny.
Toast English muffins and brush bottom halves lightly with maple syrup.
Assemble burgers: place beef patties on bottom muffins, top with crispy hash browns, add fried eggs, then crown with top muffins. Cut into the burger so the runny yolk runs over the patty.
Tips
- Don't stir the hash browns. Wait until the underside is deep golden before turning them with a wide spatula; stirring breaks up the shreds and stops a crust from forming.
- Fry the eggs over medium-low heat once the hash browns are out. A pan still at medium-high gives brown, rubbery edges before the whites set.
- A runny yolk is optional. Eggs cooked until the yolk is firm, or pasteurized eggs, are the safer choice, especially for young children, pregnant people, older adults and anyone with a weakened immune system.
- Brush on the maple syrup just before assembling. Applied early, it soaks into the muffin and turns it soggy.
Substitutions
- Bulk breakfast sausage instead of ground beef: already seasoned, so skip the salt, and cook it to 160°F (71°C).
- Brioche buns instead of English muffins: softer and sweeter, so you can leave off the maple syrup.
- American cheese instead of cheddar: it melts faster, so add it in the last 30 seconds.
- Gluten-free: use gluten-free English muffins and check that the frozen hash browns are labeled gluten-free, since some have coatings.
Make ahead & storage
This one is best eaten as soon as it's built; fried eggs and hash browns don't reheat well. Cooked patties keep 3 to 4 days in the fridge. Reheat them in a skillet to 165°F (74°C), and cook fresh eggs and hash browns when you're ready to eat.
