This breakfast burger with hashbrowns are smashed with 2 beef patties, waking you up with a hit of coffee and brunch spices. Oh, there’s an egg, tomato, and cheese.
What to say… it’s early
Nobody wants to wake up hazy and make a mess in the kitchen. Save that for grandma. Let’s bust out the skillet or griddle and tackle this breakfast with one pan. The griddle works the best, especially if you’re feeding more than one person. Get ready for hash browns and smash burgers!
Skip the bun, go hash browns.
Hash browns will soak up all of the delicious flavors from top to bottom, plus they are much more breakfast than a hamburger bun. Let’s break down some big tips to make sure you’ve got the best results.
- Right after you grate potatoes, wash them with cold water. Wash them a few times if you need, stirring them aggressively in water until there’s no more starch washing off.
- Pat them dry, or wring them out in a paper towel. Squeeze out as much water as possible. Doesn’t have to be perfect, but that will help it crisp.
- Season the potatoes. I like to season them before I crisp them up.
- Sear at medium-high heat and get a nice crust. You only need a little oil, we’re not trying to fry them.
Let’s talk spices.
Today I’m using Brunch Junkie from Spiceology for the hash browns, which builds off the flavors of a Bloody Mary drink. The Worchestershire powder, chiles, celery, and other spices really brighten the overall dish.
The smash burger is crusted with some Coffee Junkie, adding that roasty flavor you’d expect in the morning. Splash a little fresh coffee on the griddle next to the burgers to add an extra boost while they are searing if you’d like too.
Don’t have the rubs? I’d recommend salt & pepper with a little chile powder as an alternative.
Want to make the best smash burgers?
There’s a few tricks for sure. Click here to read about them and become the master.
Obviously there are burgers in this breakfast burger.
Two, in fact. They are smashed down alongside the hash browns. I highly recommend making smash burgers for this breakfast burger. The contrast of textures between the cheese, egg, tomatoes, and hash browns is a full-blown experience when you add in crispy beef patties.
Hey, if you want a full-size big beef burger, go for it. I would happily eat that too!
The only question: How do you like your egg?
Want more burgers? Look no furthers.
Try out some of these other burgers too! Here’s a roundup of some of my favorites:
- Heat your griddle, skillet, or cooking surface to medium-high, making sure it’s clean.
- Wash the grated potatoes immediately in a bowl with cold water. We’re removing the excess starch, so change out the water a couple of times as needed until the water is clear. Dry the potatoes or wring them out in a paper towel to get rid of excess water.
- Season and cook the potatoes. Place them on your griddle pushing them down, and shaping them into individual hash brown servings. Allow them to crisp up for at least 2-3 minutes, then flip and continue to cook. Set aside when cooked.
- Clean the surface, and place the burgers down on the griddle. Season the top, and smash down with your spatula or press. Sear for just a minute until crispy, flip, and top with cheese.
- (optional) Sear the slices of tomatoes for about 60 seconds on each side.
- Alternate the burger, tomato, burger, and tomato on top of the hash brown.
- Cook the eggs to the desired temperature. Top the burgers with the eggs, and garnish with cilantro.
The spices used add major layers of flavor. The alternate would be to use salt, pepper, and chile powder for a simple alternative to the spices.
- Prep Time: 10
- Cook Time: 10
- Category: Beef
- Method: Griddle
- Cuisine: Burgers
Keywords: smash burger, burger, breakfast, spiceology, spices, breakfast burger, egg