Crispy Potato and Corn Breakfast Stacks
Golden potato cakes stack with sweet corn, cheddar, and a sunny fried egg for an easy weekend breakfast.
Prep: 12 · Cook: 16 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (112 reviews)
INSPIRED BY
This original breakfast takes the best part of a hash and turns it into a stackable plate. Sweet corn adds little pops of freshness, while cheddar and a runny egg make the crisp potato cakes feel wonderfully complete.
Story
Casey loves a breakfast that makes the kitchen smell like a neighborhood cafe before anyone has found their shoes. These potato cakes get crisp around the edges, sweet with corn in the middle, and just messy enough once the egg breaks. Set out the hot sauce and let everyone build their own stack.
By Casey
Ingredients
- 1 1/2 pounds russet potatoes, peeled and shredded
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels, fresh or frozen
- 2 scallions, thinly sliced
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon chopped chives
- 4 large eggs
- 2 tablespoons olive oil
Instructions
- Wrap the shredded potatoes in a clean towel and squeeze firmly to remove as much moisture as possible.
- Mix the potatoes with the egg, flour, salt, and pepper, then fold in the corn and scallions.
- Heat 1 tablespoon of oil in a large skillet and spoon in four portions, pressing each into a thin round.
- Cook the cakes for 4 minutes per side until deeply golden and crisp, adding the remaining oil as needed.
- Top each cake with cheddar, cover the skillet for 1 minute, and let the cheese melt.
- Fry the eggs in the same skillet, stack two cakes per plate, and finish with an egg, chives, and hot sauce.
Chef Tips
- Squeeze the potatoes right before mixing so the starch stays available to bind the cakes.
- A wide skillet lets the cakes crisp without crowding.
- Frozen corn can be added straight from the freezer.
- For a make-ahead breakfast, crisp the cakes again in a 400 F oven for 6 minutes.
Cook's Notes
- **Potatoes:** Squeeze them very dry.
- **Crisping:** Do not flip until the edges are deeply golden.
- **Serving:** Add the egg at the last minute.