Description
Upgrade your breakfast with this incredible Crispy Potato McGriddle Hack! Crispy potato pancakes topped with a perfectly cooked sunny-side-up egg create a breakfast that’s both satisfying and delicious. Ready in just 20 minutes, this recipe brings the drive-thru favorite to your kitchen with a homemade twist.
Ingredients
Scale
- 3 cups frozen shredded hash browns, thawed
- 2 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1/4 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 2 large eggs
- 1/4 cup thinly sliced onion rings
- Fresh herbs for garnish (parsley or chives)
Instructions
- Place thawed hash browns in a clean kitchen towel and squeeze out excess moisture. This is KEY for ultimate crispiness!
- In a bowl, combine hash browns, shredded cheese, garlic powder, smoked paprika, salt, and pepper.
- Heat a small cast iron pan over medium heat. Add 1 tbsp each of butter and olive oil.
- Press half the potato mixture into the pan, creating an even layer. Cook until golden brown and crispy on the bottom (about 5-6 minutes).
- Carefully flip the potato pancake (I use a plate to help flip it!) and cook for another 4-5 minutes until crispy on both sides. Transfer to a serving plate.
- In the same pan, add a bit more oil if needed. Crack an egg into the center and cook to your preference (I go sunny-side up for that gorgeous runny yolk).
- Slide the egg onto your potato pancake, top with sliced onion rings, and garnish with fresh herbs.
- Repeat for the second serving.
- Note: For a complete McGriddle experience, drizzle with a tiny bit of maple syrup for that sweet-savory combo that makes the original so addictive!
Notes
- Squeezing out the moisture from the hash browns is crucial for achieving a crispy texture.
- Adjust cooking time for the egg to your preferred doneness.
- Feel free to experiment with different types of cheese.
- A sprinkle of your favorite hot sauce can add a nice kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350-450 kcal
- Sugar: Approximately 3-5 grams (primarily from the small amount of cheese and potentially a drizzle of maple syrup)
- Sodium: Approximately 300-500 mg (depending on the salt added and the sodium content of the hash browns and cheese)
- Fat: Approximately 20-30 grams (from butter, olive oil, cheese, and egg yolk
- Saturated Fat: Approximately 8-12 grams (primarily from butter and cheese)
- Unsaturated Fat: Approximately 8-15 grams (primarily from olive oil and egg yolk)
- Trans Fat: 0 grams
- Carbohydrates: 30-40 grams
- Fiber: 2-4 grams (from the potatoes)
- Protein: pproximately 12-16 grams (from the egg and cheese)
- Cholesterol: Approximately 180-220 mg (from the egg yolk)
Keywords: Crispy potato McGriddle hack, homemade McGriddle, breakfast recipe, easy breakfast, potato pancake, sunny-side up egg, weekend brunch, hash browns, breakfast hack