The Eggbert's Sunriser Recipe

Name: The Eggbert's Sunriser
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups frozen diced or shredded hash browns (one 32-ounce package); 20 whole frozen mini potato wedges or steak fries; Canola oil, for frying; Kosher salt and freshly ground pepper; 4 tablespoons unsalted butter; 1 medium onion, diced; 1 green bell pepper, diced; 1/2 red bell pepper, diced; 1 jalapeno pepper, seeded and diced (optional); 1 1/2 cups diced ham; 1 1/2 cups grated sharp cheddar cheese; 8 large eggs; Salsa or pico de gallo, for serving

Servings: persons

8 cups frozen diced or shredded hash browns (one 32-ounce package)
20 whole frozen mini potato wedges or steak fries
Canola oil, for frying
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
1 1/2 cups diced ham
1 1/2 cups grated sharp cheddar cheese
8 large eggs
Salsa or pico de gallo, for serving

1
Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp.
2
Season with salt and pepper.
3
(You can also bake the potatoes in the oven, if you prefer.)
4
Drain on paper towels and keep warm.
5
Heat 2 tablespoons butter in a large skillet over medium heat.
6
Throw in the veggies and ham; toss around for several minutes, until the onions are just softened.
7
Turn off the heat and allow to stay in the pan.
8
In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese.
9
Place in the oven for a minute or two, until the cheese is melted.
10
Remove from the oven with an oven mitt, as the skillet will be hot.
11
Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
12
Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet.
13
Spoon salsa or pico de gallo over the top and serve immediately.
14
Photograph by Coral Von Zumwalt

1116

kcal

Calories

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: 8 cups frozen diced or shredded hash browns (one 32-ounce package), 20 whole frozen mini potato wedges or steak fries, Canola oil, for frying, Kosher salt and freshly ground pepper, and more.

Yes, The Eggbert's 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!

The Eggbert's Sunriser

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions