Hash in a Flash

Crispy Hash Browns and Fluffy Scrambled Eggs Layered on Toasted Bread

30 minutes
Serves 4
BreakfastAmerican
Herb's take

Inspired by the classic American diner breakfast, this sandwich lets you master the art of golden hash browns and perfectly creamy scrambled eggs, all in a handheld format. You'll learn why timing is everything when juggling multiple textures in one bite.

Ingredients

Yield
4

Instructions

  1. 01
    Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen hash browns in an even layer and cook undisturbed for 5-6 minutes until deeply golden and crisp on one side.
  2. 02
    Flip the hash browns, drizzle with the remaining 1 tablespoon of oil, and cook another 4-6 minutes until both sides are crispy and the inside is hot. Transfer to a paper towel-lined plate and season with salt and pepper.
  3. 03
    While the hash browns cook, whisk eggs, whole milk, and a pinch of salt and pepper in a medium bowl until fully combined and slightly frothy.
  4. 04
    Melt butter in a clean nonstick skillet over medium-low heat. Add the egg mixture and let it sit for 10 seconds, then gently stir and fold with a spatula, scraping the bottom and sides until just set but still slightly glossy, about 3-4 minutes. Remove from heat immediately.
  5. 05
    While the eggs cook, toast the bread slices to your desired shade of golden brown.
  6. 06
    To assemble, place a layer of hash browns on 4 slices of toasted bread. Top each with a quarter of the scrambled eggs and a generous portion of cheddar cheese.
  7. 07
    Cap each sandwich with the remaining toast. If you want your cheese extra melty, return the assembled sandwiches to the warm skillet for 1 minute per side, pressing lightly.
  8. 08
    Slice each sandwich in half and serve hot.

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