Pickle-Fix Hash-Brown Egg Sliders (Printable)

Crispy hash-browns, fluffy eggs, tangy pickles, and cheese stacked with cool ranch for brunch perfection.

# Components:

→ Hash-Brown Patties

01 - 4 cups frozen shredded hash browns, thawed
02 - 2 large eggs
03 - 1/3 cup all-purpose flour
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 tablespoons vegetable oil, for frying

→ Eggs

09 - 4 large eggs
10 - 2 tablespoons milk
11 - Salt and pepper, to taste
12 - 2 teaspoons butter

→ Slider Fillings

13 - 8 slices cheddar cheese
14 - 16 dill pickle slices
15 - 1/2 cup thinly sliced red onion, optional
16 - 1/4 cup chopped chives or scallions, optional

→ Ranch Drip

17 - 1/2 cup mayonnaise
18 - 1/4 cup sour cream
19 - 2 tablespoons buttermilk
20 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
21 - 1 tablespoon fresh parsley, chopped
22 - 1 tablespoon fresh chives, chopped
23 - 1/2 teaspoon garlic powder
24 - 1/2 teaspoon onion powder
25 - 1/4 teaspoon salt
26 - 1/4 teaspoon black pepper
27 - 1 teaspoon lemon juice

# Directions:

01 - In a small bowl, whisk together mayonnaise, sour cream, buttermilk, dill, parsley, chives, garlic powder, onion powder, salt, pepper, and lemon juice. Cover and refrigerate until ready to serve.
02 - In a large bowl, combine drained hash browns, eggs, flour, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
03 - Heat vegetable oil in a large skillet over medium heat. Portion approximately 1/4 cup of the hash-brown mixture and shape into round patties, about the size of a slider bun. Fry patties in batches for 3-4 minutes per side until golden brown and crisp. Drain excess oil on paper towels.
04 - In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently scramble until just set.
05 - Place a hash-brown patty on a serving plate. Top with a slice of cheese, a portion of scrambled eggs, two pickle slices, optional red onion and chives, and finally, another hash-brown patty to create a slider. Repeat this process for the remaining ingredients.
06 - Serve the sliders warm. Accompany with the chilled ranch dip, either on the side or drizzled over the sliders.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses everyday ingredients you likely have on hand
  • Perfect for meal prep and can be customized endlessly
  • Impressive enough for guests but easy enough for family breakfast
02 -
  • Can be made ahead and reheated in a 350°F oven for 10 minutes
  • Each component works beautifully on its own too
  • Perfect for using up leftover baked potatoes instead of frozen hash browns
03 -
  • For the crispiest hash brown patties, preheat your pan properly before adding oil and ensure potatoes are completely thawed and dried.
  • The ranch dip can be thinned with additional buttermilk to create a pourable sauce or thickened with extra mayo for a more substantial dip.
  • When serving for a crowd, keep finished sliders warm in a 200°F oven for up to 30 minutes without losing their delightful texture contrast.
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