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Breakfast Burger with hashbrowns

Breakfast Burger with Hashbrowns

This breakfast burger and hashbrowns are smashed with 2 patties, waking you up with a hit of coffee and brunch spices. Oh, there’s an egg, and cheese. This recipe below makes enough for 2 individual servings, so scale up as needed.

  • Total Time: 20
  • Yield: 2 1x


  • Fresh ground beef 80/20, formed into 3oz loose balls per burger
  • 2 small russet potatoes, grated
  • 4 slices cheddar
  • 4 slices of tomato
  • 2 tsp Spiceology Brunch Junkie blend (for potatoes)
  • 2 tsp Spiceology Coffee Junkie blend (for burger)
  • 2 eggs
  • cilantro, chopped for garnish


  1. Heat your griddle, skillet, or cooking surface to medium-high, making sure it’s clean.
  2. 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.
  3. 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.
  4. 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.
  5. (optional) Sear the slices of tomatoes for about 60 seconds on each side.
  6. Alternate the burger, tomato, burger, and tomato on top of the hash brown.
  7. 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.

  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 10
  • Category: Beef
  • Method: Griddle
  • Cuisine: Burgers

Keywords: smash burger, burger, breakfast, spiceology, spices, breakfast burger, egg

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