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Hashbrown Potato Breakfast Balls

Kara Westerlund
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This recipe makes for an interesting breakfast on the road, and can easily be increased to have leftovers at the ready for another quick breakfast. Serves 3 – 6.

Ingredients

1 4.2 oz carton of dehydrated hashbrowns

4 eggs

Bacon, ham, or sausage, cooked and diced

Green onion, chopped

2 tablespoons flour

Instructions

  1. Prepare hashbrowns according to package directions and season with salt and pepper
  2. Add flour and 1 egg to hashbrowns and mix
  3. Scramble remaining 3 eggs with choice of meat and green onion
  4. Divide hashbrown mixture and scrambled egg mixture into 6 equal portions
  5. Line six cups of a muffin pan with plastic wrap, then add the hashbrown mixture equally divided among the six cups (be sure to leave plenty of extra plastic wrap at the top of each cup)
  6. Making a well in each cup of hashbrowns, add the egg mixture, then pull up and twist the plastic wrap to form a “ball” of hashbrowns around the eggs
  7. Place in freezer or refrigerator for 15 to 30 minutes
  8. Place back in the muffin pan and bake 30 minutes at 325 on a covered grill, removing when browned

Recipe Tips

It also works to air fry for 20 minutes at 325. 

Submitted By

Tim Wickham

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