Breakfast in a Glass

Your new favorite way to eat hash browns :)


Total time: 140 minutes

Prep time: 60 minutes, Cook time: 20 minutes, Rest time: 60 minutes

Ingredients for 5 people

1 onion

Salt & pepper

Olive oil

1/2 cup mayonnaise

1 cup sour cream

1/2 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp white pepper

2 potatoes

12 eggs

2 tbsp chives

3 tbsp grated parmesan

5 tbsp grated cheddar

Cooking spray

1 cup chopped bell peppers

4 sausages

Maple syrup


Clean cloth



5 plastic cups

5 shot glasses

Step 1/4

For the dip: Cook the chopped yellow onion in a frying pan with oil and a pinch of salt until browned, about 20 minutes on low heat. Mix the mayo and sour cream and add in the cooled onions, garlic powder, kosher salt, and white pepper. Chill for one hour before serving.

Step 2/4

Shred the potatoes and remove excess water by wringing out with a clean kitchen towel. Then mix with 2 eggs, 2 tbsp chives, salt, pepper, parmesan, and cheddar cheese. Divide the mixture between 5 plastic cups, then place a greased shot glass in the center of each one and press down to form a hole. Freeze for 30-90 minutes.

Step 3/4

Sautée diced bell pepper with olive oil, salt, and pepper until soft. Coat the sausages in maple syrup, cut them into small even pieces, and place them in rows on a greased baking tray. Whisk 10 eggs with the bell pepper mix, then carefully pour over the sausages. Bake for 10-12 minutes at 350 °F. Cut into rectangular strips and serve on skewers.

Step 4/4

Remove shot glass and separate the frozen potatoes from the cup. Then fry for about 5 minutes at 375 °F. Garnish with sour cream & onion dip, and serve with two egg dunkers. Enjoy!