Hash Brown Corn Cakes with Pepper Jelly
Crisp hash brown corn cakes carry fried eggs and tangy pepper jelly for a bright diner-style breakfast.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (108 reviews)
INSPIRED BY
Inspired by the crisp potato cakes and sweet-hot condiments found at all-day breakfast counters. The corn and pepper jelly pairing is an original Tastelicious brunch shortcut.
Story
Casey likes breakfast to have a little crunch before the coffee is even poured. These cakes turn freezer potatoes and a handful of corn into a sunny skillet stack. Pepper jelly brings the sweet heat, while the egg yolk makes its own sauce. It is the kind of plate that makes a weekday morning feel like a booth by the window.
By Casey
Ingredients
- 2 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup corn kernels, fresh or thawed
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil
- 4 large eggs
- 1/3 cup pepper jelly
- 2 scallions, thinly sliced
- Fresh cilantro leaves, for serving
Instructions
- Squeeze the thawed hash browns very dry, then stir them with the corn, egg, flour, paprika, and salt.
- Divide the mixture into four portions and press each one into a compact 1/2-inch-thick cake.
- Heat the oil in a large nonstick skillet over medium heat and cook the cakes for 4 minutes on the first side.
- Flip carefully and cook for 3 to 4 minutes more until both sides are deeply golden and the centers are hot.
- While the cakes cook, fry the eggs in a second skillet until the whites are set and the yolks remain soft.
- Place an egg on each corn cake, spoon over the pepper jelly, and finish with scallions and cilantro.
Chef Tips
- Press the cakes firmly so they hold together when flipped.
- Dry potatoes are the key to crisp edges, so do not skip the squeezing step.
- Warm the pepper jelly with a teaspoon of water if it is too thick to spoon.
- Cook the cakes in batches if the skillet feels crowded.
Cook's Notes
- Squeeze the thawed potatoes very dry.
- Press each cake firmly and let the first side brown before flipping.
- Keep the egg yolks soft so they season the cakes like a sauce.