This is a skillet hash made from leftover hamburger patties, diced potatoes, onion, and garlic, topped with a fried egg. The honest reason to make it: you already have the hardest part done. The patties are cooked, the flavor is there, and the whole thing comes together in one pan in about 40 minutes.
Substitutions that actually work
- Potatoes: Russets work well here because they crisp up fast. Yukon Golds hold their shape a little better if you prefer a less crumbly hash. Sweet potatoes are fine but add about 3–4 extra minutes of cook time.
- Smoked paprika: Regular paprika plus a small pinch of cumin gets you close. Chipotle powder works too but adds heat, so use half the amount.
- Leftover patties: Any beef patty works. If your leftovers are turkey or chicken burgers, make sure the chopped pieces reach 165°F (74°C) when you re-crisp them in the skillet — they won’t look pink regardless, so use a thermometer.
- Fresh parsley: Skip it or use chives. It’s a garnish, not a flavor driver.
What makes this version work
Two things matter most. First, chop the patties into roughly equal half-inch pieces — uneven chunks mean some burn while others stay cold. Second, once you press the potato-and-meat mixture flat in the skillet, leave it alone for at least 3–4 minutes before stirring. That undisturbed contact time is what builds the crust. Stirring too early just steams everything and you end up with a soft, pale hash instead of one with actual texture. Skip the egg in the mix — it makes the patty pieces mushy. Keep the egg on top where it belongs.
What can go wrong
- Potatoes are still hard when the meat is done: Dice them small — no larger than half an inch — and make sure your pan is fully hot before they go in. Cold pan, cold potatoes is a slow combination.
- Hash sticks badly to the pan: This usually means not enough oil or a pan that wasn’t preheated. Use a cast iron or stainless skillet and give it 2 minutes to heat before adding oil.
- Burger pieces dry out and taste chalky: Leftover patties are already fully cooked, so they only need enough time in the skillet to crisp the edges — not to cook through again. Add them after the potatoes have had a head start, not at the beginning.
- Egg yolk breaks during cooking: Crack the egg into a small bowl first, then slide it gently into the pan. Lower heat under the egg than you used for the hash.
- Hash is greasy: Fatty patties release a lot of oil as they crisp. If the pan looks oily after adding the meat, tilt it and spoon off the excess before pressing everything flat.
Make-ahead notes
The hash base — potatoes, onion, and burger pieces, cooked but without the egg — keeps in the fridge for up to 3 days in a sealed container. To reheat, spread it in a dry skillet over medium-high heat for 5–6 minutes, pressing it down once, so it crisps back up rather than just warming through. Microwaving works in a pinch but you lose all the texture. The hash can also be frozen for up to 6 weeks; thaw overnight in the fridge before reheating. Fry the egg fresh every time — it takes 2 minutes and a reheated fried egg is not worth the effort.
Leftover Hamburger Patty Hash with Fried Egg
Ingredients
- 3 pieces leftover hamburger patties chopped into 1/2-inch pieces
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil extra virgin
- 1 cup yellow onion diced
- 3 cups russet potatoes peeled and cut into 1/2-inch cubes
- 2 cloves garlic minced
- ½ teaspoon paprika smoked preferred
- ½ teaspoon black pepper freshly ground
- 1 teaspoon kosher salt
- 4 large eggs for frying
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat 1 tablespoon of butter and the olive oil in a large nonstick or cast-iron skillet over medium heat (about 350°F / 175°C). Once the butter melts and begins to foam, add the diced onion and cook for 4–5 minutes, until softened and slightly golden.
- Add the cubed potatoes and season with salt, pepper, and smoked paprika. Cook uncovered, stirring occasionally, for 12–15 minutes until the edges are crisp and potatoes are fork-tender. For extra crispiness, press down gently with a spatula and let them brown undisturbed for 2–3 minutes at a time.
- Add the garlic and chopped leftover hamburger patties to the skillet. Stir to combine and warm the patties through, cooking another 4–5 minutes until browned and heated thoroughly. Taste and adjust seasoning as needed.
- In a separate small skillet over medium heat, melt the remaining tablespoon of butter. Crack in the eggs and fry to your preferred doneness, 2–3 minutes for sunny-side up or longer if desired.
- Top the warm hash with fried eggs. Garnish with chopped fresh parsley. Serve immediately.
Notes
- Want a Spicy Version? Add diced jalapeños or a splash of hot sauce when adding the patties.
- Replace russet potatoes with sweet potatoes for a sweeter, earthier flavor.
- For extra crispness, parboil the potatoes for 5 minutes before frying.
Nutrition
Frequently asked questions
Can I use frozen burger patties instead of leftovers?
You can, but thaw them completely first and cook them through to 160°F (71°C) before chopping. Adding raw or partially frozen patty pieces to the hash skillet means uneven cooking — the outside chars before the inside is safe.
Do I need to peel the potatoes?
No. Leaving the skin on saves time and the skin crisps up nicely in the skillet. Just scrub them well before dicing.
Can I make this without an egg on top?
Yes, the hash stands on its own without the egg. If you want something to add richness in its place, a spoonful of sour cream or a few drops of hot sauce on top both work well.
My leftover patties were seasoned heavily — will the hash taste too salty?
Possibly, so hold off on adding any extra salt until after you taste the finished hash. The potatoes and onion dilute the seasoning somewhat, but heavily brined or pre-seasoned patties can still push the salt level high.
If you liked this one
- BBQ Cheeseburger Recipe
- Perfect Bacon Double Cheeseburger
- Ultimate Avocado Bacon Smash Burger
- McMuffin Meets Burger Bliss