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Onion Ring-Wrapped Fried Eggs with Seasoned Hash

This creative breakfast entrée features over-easy eggs nestled in crisp onion rings with a well-seasoned twist on traditional hash browns. Serve as is, pair with sausages or bacon, or top grilled strip loin steak with an onion ring-wrapped fried egg for brunch or dinner. Go with either one or two eggs per order along with some of the seasoned hash – this recipe makes enough hash browns for four servings. Onion rings can be baked ahead of time then popped into the skillet for finishing to order with fried eggs.

Serves: 2 or 4


  • 4 Cavendish Farms® 1/2” Tempura Battered Onion Rings (select medium-to-large size rings)
  • ¼ cup (50 mL) butter
  • 6 cups (1.5 L) Cavendish Farms® Small Diced
  • 1 tsp (5 mL) Cajun spice blend
  • ½ tsp (2 mL) each salt and pepper
  • ¼ tsp (1 mL) garlic powder
  • 4 large eggs


  1. Place onion rings in single layer on nonstick baking sheet. Bake in preheated 400°F (200°C) oven, turning once, until golden and crisp, 14 to 16 minutes. Set aside.
  2. Meanwhile, melt half of the butter in large nonstick skillet over medium-high heat; add potatoes and cook, stirring and turning occasionally, until golden brown and crisp, 10 to 12 minutes. Season with Cajun spice blend, salt, pepper and garlic powder; set aside and keep warm.
  3. Melt remaining butter in another large nonstick skillet over medium heat. Place onion rings in single layer in skillet; crack an egg into each of the rings. Cook, turning once, until desired doneness of egg, 4 to 6 minutes. Serve with seasoned hash browns.