Go Back
Hash Brown Bacon and Egg Sandwich
Melissa Hart

Hash Brown Bacon and Egg Sandwich

The hash brown belongs inside the sandwich, but only if it is genuinely crisp. Cook it first and hold it on a rack while the egg fries. Two thin bacon strips add smoke without turning the whole stack into a salt block.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 frozen rectangular hash-brown patties
  • 8 slices bacon
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 4 slices cheddar cheese
  • 4 brioche buns split

Method
 

  1. Bake the hash-brown patties at 425°F for 18 to 20 minutes, turning once, until deep golden and crisp.
  2. Cook the bacon in a skillet over medium heat until crisp, then drain it on a rack.
  3. Pour off all but 1 teaspoon bacon fat and toast the brioche buns cut-side down for 1 minute.
  4. Fry the eggs over-medium in the skillet, season with salt and black pepper, and cook until they reach 160°F.
  5. Top each egg with cheddar and cover for 30 seconds.
  6. Build each bun with one hash brown, two bacon slices and one cheesy egg.