Description

A crispy, savory breakfast burger using golden hash brown buns instead of bread, layered with sausage, egg, cheese, and tangy aioli. Perfect for a quick and indulgent brunch.

Ingredients

Scale

2 large russet potatoes, peeled and shredded
Salt and black pepper, to taste
Vegetable oil or avocado oil, for frying
1/2 lb (225 g) ground breakfast sausage or ground pork
Salt and pepper, to season sausage
1 large egg per burger, cooked to preference (sunny-side up recommended)
Sharp cheddar cheese slices or preferred melting cheese
Maple-flavored aioli or spicy mayo (mayo mixed with maple syrup and sriracha)
Crispy bacon strips (optional)
Fresh arugula or baby spinach leaves
Butter or oil, for cooking eggs and sausage patties

Instructions

Peel and shred the russet potatoes using a box grater or food processor. Place shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about 10 minutes).
Transfer dried shredded potatoes to a bowl and season with salt and black pepper. Heat 2 tablespoons of oil in a large skillet over medium heat. Using a ring mold or hands, press about 1/2 cup (120 ml) of shredded potatoes into a tight, flat disc in the skillet. Cook 4-5 minutes per side until deep golden brown and crispy. Flip carefully with a spatula.
Form ground sausage into patties roughly the size of the hash brown buns. Season lightly with salt and pepper. In a separate pan, heat butter or oil over medium heat and cook patties for 4-5 minutes per side until cooked through and browned.
In the same or a clean pan, melt butter and fry eggs sunny-side up or to your liking, about 2-3 minutes for sunny-side up.
Spread a layer of maple aioli on one hash brown bun. Layer cooked sausage patty, a slice of cheddar cheese, fried egg, crispy bacon strips (if using), and a handful of arugula or spinach. Top with the second hash brown bun and press gently to keep together.
Serve immediately while hot. Optionally serve with ketchup or hot sauce on the side.

Notes

Squeeze out as much moisture as possible from shredded potatoes to ensure crispy hash brown buns. Press potatoes firmly when shaping to prevent falling apart. Use avocado or vegetable oil with a high smoke point for frying. Cook hash browns long enough to form a golden crust before flipping. Prepare hash brown buns a day ahead and reheat in a skillet to maintain crispiness. Use a sturdy spatula for flipping to avoid breaking buns.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 burger
Calories: 600
Sugar: 2
Sodium: 700
Fat: 37
Saturated Fat: 12
Carbohydrates: 38
Fiber: 3
Protein: 28

Keywords: breakfast burger, hash brown bun, brunch recipe, crispy breakfast sandwich, sausage burger, egg sandwich