Ingredients for Baked Hash Brown Egg Balls Sp5
- Simply Potatoes Shredded Hash Browns
- Breakfast Sausage
- 1/2 medium yellow onion
- Eggs
- Breadcrumbs
How to Make Baked Hash Brown Egg Balls Sp5
- Boil four large eggs for 5 minutes. Immediately transfer to an ice bath to stop cooking. Peel the eggs once cool.
- Finely grate 1/2 medium yellow onion using a box grater.
- In a large mixing bowl, combine 2 cups shredded hash browns, 1/2 cup cooked sausage (crumbled), the grated onion, and 1 lightly beaten large egg. Mix gently until combined.
- Divide the mixture into four equal portions. Flatten one portion in your palm. Place a peeled, hard-boiled egg in the center. Gently wrap the potato mixture around the egg, completely enclosing it. Repeat with the remaining portions.
- Roll each egg ball in 1/2 cup breadcrumbs until lightly coated. Place them on a baking sheet lined with parchment paper.
- Bake at 425°F (220°C) for 20-25 minutes, or until golden brown and heated through. Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
20g
Carbs
3g
