Hubby and I recently had breakfast for dinner and one of the side dishes were these crispy hash brown patties. I love cooking frozen hash brown patties in the air fryer. They cook faster than in the oven. It’s even better when you are in full breakfast making mode with several things going on the stove top, you can just throw them into the air fryer knowing they will come out crispy on the outside but still soft in the inside.
If you are a potato lover and a big fan of hash browns, you definitely need to give this a try. I’ve used many brands and they all have come out satisfyingly tasty.
Here’s How To Make Frozen Hash Brown Patties In The Air Fryer:
Preheat your air fryer to 400°.
Take the frozen hash brown patties out of the package and place into the basket in an even layer.
Most frozen hash brown patties already contain oil so you don’t need to add any cooking spray or brush on any extra oil.
Cook for 4 minutes then turn each patty over and continue cooking for another 4 minutes.
If you want them crispier, cook another minute or 2.
Serve while warm.
Cooking times may vary depending on the size and the brand of your air fryer.
My hubby doesn’t cook, but he can come up with some really great ideas for a meal, and in this case, a breakfast sandwich. I’ve made several breakfast sandwiches, but his has crispy hash browns nestled underneath some nice black forest ham, topped with cheese and an over easy egg splashed with a little hot sauce…..all between two thick slices of lightly toasted Italian bread. It was my idea on the lightly toasted, because my hubby’s idea of toasted is bread set on fire and so hard you could probably hammer a few nails with it. Ok, so I might be exaggerating a tad, but he does like his bread on the very well done side….. and you could probably hurt yourself if it was dropped from the wrong angle. He knows I love him and I have to tease him a bit. But now getting back to this hearty breakfast sandwich, here’s what you need to make your own.
*Thick sliced bread; I used sliced Italian
*1 TBS canola oil, plus more for frying the hash browns
*about 3 C. frozen hash browns
*black forest ham slices
*eggs; 1 egg per sandwich
*salt and pepper to taste
*sliced Colby cheese
Butter one side of each slices of bread (2 slices per sandwich).
Toast bread in the oven or a toaster. I find that toasting several pieces of bread is easier in an oven or toaster oven; set aside.
Preheat oven to 325°
Heat a medium cast iron pan on medium high heat. Add 1 TBS of butter and enough oil to lightly cover the bottom of the pan.
When the butter is melted and the pan is hot, add the hash browns in a layer on the bottom of the pan.
Season with salt and pepper. Cook for about 5 minutes or until the bottom of the hash browns start to turn a golden brown. Turn them over, you may have to turn over a section at a time.
Continue to cook for another 5 minutes or until the bottom is golden brown. You want to make sure the hash browns are crispy.
While the hash browns are cooking, heat a non stick pan to medium high heat, add 1 TBS of oil. Crack the eggs into the pan.
Season with salt and pepper. When the egg whites are starting to set, gently flip them over and cook for about 30 seconds. If you like a less runny yolk, cook longer.
Time to Build the sandwich:
Place one piece of the bread ( this will be the bottom of the sandwich) on a baking sheet buttered side up. Place the hash browns onto the bread.
Next, pile on the ham.
Add a slice of cheese (or more if you desire) on top of the ham slices.
and now looking at the cheese on the ham in the bottom left corner, I really want to slide it over.
Place into the oven and cook about 3 to 5 minutes or until cheese starts melt. Remove from the oven.
Carefully add the eggs on top of the cheese. I’m pretty sure I held my breath on this one because I was so afraid I was going to bust the yolk on at least one.
Add a few dashes of hot sauce…..
Top with remaining pieces of bread butters side down.