Skip to content

Recipe Ingredients

  • 3 large eggs
  • 2 cups hashbrowns, defrosted
  • ¼ teaspoon each kosher salt & coarse ground black pepper
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon granulated garlic

Recipe Directions

  1. Bring a small pot of water to a boil, gently add 2 of the eggs, cover and cook 6 minutes – drain and immediately put in an ice bath to cool.
  2. While they cook, put the remaining ingredients in a large bowl, and mix well to combine, then put half of the mixture onto 2 large pieces of plastic wrap.
  3. When the eggs are cool, carefully peel and set onto each hashbrown pile.
  4. Carefully bring up the side of the plastic wrap to snuggly encase the hashbrowns around the egg, twisting the top to make it tight – refrigerate for 30 minutes.
  5. Heat a small pot of oil to 350 degrees and cook the egg for 6 minutes, carefully turning it over halfway if not fully covered.
  6. Let cool slightly before cutting in half and serve.

Recipe Video

Rate and Review

Your email address will not be published. Required fields are marked *

Rating *