Ingredients
Units
Scale
- 1 batch Devilishly Good Egg Salad or substitute your favorite egg salad recipe
- 1/2 teaspoon Gator Dust Cajun seasoning, or to taste
- 8 Trader Joe’s frozen hash brown patties
- 4 slices bacon, cooked crisp and halved
- 1 fresh jalapeño, very thinly sliced
- 1/4 cup microgreens or fresh herbs
Instructions
- Bake the potato cakes. Preheat the oven according to package directions. Arrange the frozen hash brown patties in a single layer on a baking sheet, leaving space between them. Bake for 14 minutes, flipping halfway through, until deeply golden and crisp.
- Season the egg salad. While the potatoes bake, stir the Gator Dust into the egg salad. Taste and add more if you want extra heat.
- Assemble. Place the hot potato cakes on a platter. Top each with about 1/4 cup of egg salad and a sprinkle of cooked crumbled bacon.
- Finish. Add a few jalapeño slices and a small pile of microgreens to each. Serve right away while the potatoes are still crispy.
Notes
- Make ahead: The egg salad keeps in the fridge for up to a week. Bake the potato cakes right before serving. They lose their crunch fast once topped.
- Less heat: Remove the seeds and ribs from the jalapeños, or skip the fresh slices and rely on the relish in the egg salad.
- Air fryer option: Cook the patties in a single layer, flipping halfway, until crisp. Timing varies by machine, so start checking early.
- Swap the seasoning: No Gator Dust? Any Cajun seasoning works. Just taste as you go, since salt levels vary a lot by brand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipe
- Cuisine: American