• 15
    Prep Time
  • 15
    Cook Time
  • 4

Spicy Sriracha Hashbrowns with Peppers and Onions


  • 1 Box of Hungry Jack Original Hashbrowns or Black Pepper & Onion Hashbrowns
  • 3 Tbsp. Olive Oil, divided
  • 1 Small or 1/2 Medium Onion, diced
  • 1 Red or Green Pepper, diced
  • 4 Eggs, cooked "over easy"
  • Sriracha or your favorite hot sauce
  • Sliced Avocado, for garnish
  • Cilantro, for garnish


  1. Prepare hashbrowns according to package instructions.
  2. Heat one tablespoon Olive Oil over medium high heat.
  3. Add vegetables and cook until they begin to soften and onions turn translucent, about 5 minutes.
  4. Add two tablespoons of Olive Oil to the pan.
  5. Add Hungry Jack Hashbrowns in a thin layer and turn heat down to medium. Season with salt and pepper.
  6. Cook potatoes until they are very crispy and brown on the bottom, then flip and cook on the other side, about 4-5 minutes per side.
  7. Place mixture on a plate and drizzle with desired amount of hot sauce, top with an over easy egg and garnish with cilantro and avocado.