These Mini Hash Brown Omelet Sandwiches are a delicious way to start off your day! Crispy and cheesy…the best of both worlds. Great for a brunch gathering or if your on the go!
Mini Hash Brown Sandwiches
Breakfast just isn’t BREAKFAST without hash browns. I love how hash browns come in so many different varieties too. Some come in patty form, some are shredded and some hash browns are diced.
These breakfast sandwiches are made with store-bought frozen hash brown PATTIES. They serve as the perfect sandwich vessel!
They also fry up quickly and always turn out super crispy! So grabbing them on the go is perfect if you’re in a hurry!
Frozen Hash Brown Patties
They sell frozen hash brown patties in the frozen foods section of your food store! Any brand will work.
Once you have your hash browns, toss a couple in a frying pan with some oil and they will get nice and crispy. It is important to maintain their crispiness so they hold the omelet nicely.
To maintain a crispy hash brown patty, lay your hash browns on paper towels to soak up any excess oil!
Seasoning Your Hash Brown Patties
A lot of people tend to under-season potatoes. I used to all the time! You think fast food fries would be as good as they are without the heavy seasoning of salt??
So make sure you salt your patties WELL!
How To Fold Your Omelet
The inside of your hash brown sandwich is easy to make. All you need to do is whip up a regular omelet. I love western omelets so I added green peppers and onions to my eggs. I left the ham out but you can throw in any breakfast meat you like!
This is the important part! Once your omelet is ready, FOLD it half twice! You want to create the same shape as your hash brown patty so there is not excess egg hanging off.
Then once your ready to assemble, add cheese to both sides of your hash brown patty sandwich and place your omelet rectangle on top. Then slice your hash brown sandwich in half or into quarters. For bite sized bites, quartering it is best.
Here is a yummy video that shows another way you can make your hash brown sandwich!
How To Keep Your Hash Brown Sandwiches Crunchy
The best thing about these mini breakfast sandwiches is the crunch factor!
To keep the crunch factor going strong, make sure to:
- Not just throw the fried hash browns onto a plate to cool! Drain them on paper towels or better yet, a wire rack! I recommend this if you have one! Doing so will give you the crispiest result!
- Take your time frying these babies! Adjust the heat as you go so you do not burn them. Medium heat is recommended. And once it starts to brown turn down heat. If you fry too quickly, the inside will be mushy and outside burnt.
- Don’t assemble the sandwich while the hash browns or eggs are piping hot! Steam is the enemy and will make everything soggy.
- If your taking them on the go, let them rest a minute or two before wrapping in foil. Also, try lining your foil with parchment paper to help keep the crispiness!
Other bite sized brunch recipes you may like:
Mini Hash Brown Omelet Sandwiches
Mini Hash Brown Omelet Sandwiches
- 1 Frozen Hash Brown Patty ((store bought))
- 2 Large Eggs
- 1 Tbsp Chopped Bell Peppers ((any kind!))
- 1 Tbsp Chopped Onion
- 1/2 Cup Shredded Cheese ((any kind))
- 2 Tbsp. Butter
- 1 Tsp. Fresh Chives (*Optional)
- In a non-stick skillet, brown the hash brown patties in oil over medium heat. (No need to wait until they thaw.)*Take your time with this. You want them as crispy as possible so continuously flip them until they are golden brown. If they brown too quickly, you will have a mushy interior. Lower the heat if needed.
- Drain on wire rack if you have! Paper towels if not. Sprinkle immediately with salt. Don’t be shy! (Potatoes need salt!)
- Distribute cheese evenly on each side of the hash browns. (Don’t neglect the edges!) Place in over on the “warm” setting (150-200F) while preparing the eggs. The cheese will begin to melt.
- Discard oil from skillet and using the same skillet, melt butter over medium-high heat sauteing the peppers and onions for about a minute.
- Whisk eggs and add to peppers and onions swirling pan to coat evenly.
- Don't break your omelet! If using a non-stick sillet, flipping should be easy. If not, place a lid on top of your skillet immediately. This will cook both sides so you do not need to flip!
- Using a long spatula, fold omelet into quarters. (half then half again). Trim off excess to form into hash brown shape.
- Pull out hash browns from oven and top with folded omelet, and more cheese! Add other hash brown to finish it off.
- Cut into quarters, or desired size, and top with ketchup and chives. Enjoy!