Eggberts Sunriser Recipe

Name: Eggberts Sunriser
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 cups canola oil, for frying; 6 cups frozen hash browns; Salt and freshly ground black pepper; 18 to 20 frozen mini potato wedges; 4 tablespoons butter; 2 cups diced ham; 1 jalapeno, seeded and diced, optional; 1 medium onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 cups grated sharp Cheddar; 8 eggs; Store-bought salsa, for serving

Servings: persons

2 to 3 cups canola oil, for frying
6 cups frozen hash browns
Salt and freshly ground black pepper
18 to 20 frozen mini potato wedges
4 tablespoons butter
2 cups diced ham
1 jalapeno, seeded and diced, optional
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups grated sharp Cheddar
8 eggs
Store-bought salsa, for serving

1
Preheat the oven to 300 degrees F.
2
Pour 3 tablespoons of the oil in a skillet and heat to medium.
3
Add the hash browns and leave them undisturbed for a few minutes.
4
Make sure the skillet's not too hot.
5
Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden.
6
Sprinkle with salt and pepper.
7
In another skillet, add about an inch of oil.
8
Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp.
9
Sprinkle with salt and pepper.
10
(You can also bake these in the oven if you prefer.)
11
Drain the hash browns and potato wedges on a paper towel and keep warm.
12
Heat 2 tablespoons of the butter in a large skillet until melted.
13
Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds.
14
Turn off the heat and set the pan aside.
15
In 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese.
16
Bake for a minute or 2, until the cheese is melted.
17
Remove from the oven with an oven mitt, as the skillets will be hot.
18
Melt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside.
19
Add the remaining tablespoon of butter and fry the remaining 4 eggs.
20
Place the potato wedges over the top of the melted cheese, then top with 1 egg per skillet.
21
Spoon the salsa over the top and serve immediately.
22
Enjoy!

1621

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 to 3 cups canola oil, for frying, 6 cups frozen hash browns, Salt and freshly ground black pepper, 18 to 20 frozen mini potato wedges, and more.

Yes, Eggberts Sunriser falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggberts Sunriser

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions