Crispy Hash Brown Toast with Whipped Feta, Jammy Eggs & Chili Crisp

1. Cook the hash brown patties according to package directions until deeply golden and crisp on both sides.
2.  In a food processor, combine the feta, Greek yogurt, olive oil, lemon juice, and a few grinds of black pepper. Blend until smooth and creamy, scraping down the sides as needed.
3. To make the eggs, bring a pot of water to a gentle boil. Carefully add the eggs and cook for 7 minutes. Transfer immediately to an ice bath before peeling.
4.  To assemble, spread the whipped feta over each crispy hash brown patty.
5. Top each with the jammy egg halves.
6. Sprinkle with the dill and chives, then drizzle with the chili crisp.
7. Finish with flaky sea salt and freshly ground black pepper. If desired, drizzle lightly with honey before serving. Serve immediately. Enjoy!

Tips & Tricks

• To ensure hash browns get extra crispy, cook them in an air fryer at 400°F for 10–12 minutes, flipping halfway through.
• Don’t skip the herbs. Fresh dill and chives brighten the rich feta and eggs while adding color and freshness.
• Adjust the heat. Start with a small drizzle of chili crisp and add more to taste.
• No food processor?Mash the feta with a fork, then stir in the yogurt, olive oil, and lemon juice until smooth. The texture will be slightly more rustic but just as delicious.