The Breakfast Stack Recipe

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced chipotle, 1 tsp adobo sauce, 1 tbsp fresh lime juice, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or lime to preference. Refrigerate while you prepare the sandwich so flavors meld (at least 10 minutes).

Prepare hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and spread so it coats the pan. When shimmering, add the 2 cups shredded hashbrowns in an even layer, pressing down with a spatula. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed 4–5 minutes until deeply golden on the bottom.

Flip the hashbrowns in sections (or invert onto a plate and slide back) and add a touch more oil if needed. Cook another 3–4 minutes until crisp and cooked through. Transfer hashbrowns to a sheet tray and keep warm in a low oven (200°F / 95°C) while finishing other components. If you prefer individual crispy rounds for stacking, form portions before cooking and cook similarly.

Cook sausage patties

In the same skillet (wipe excess oil if burnt), heat 1 tablespoon oil over medium heat. Add the 4 raw breakfast sausage patties and cook 3–4 minutes per side, pressing slightly, until internal temperature reaches 160°F (71°C) and exterior is browned. Transfer to a plate and tent loosely with foil to keep warm. During the last minute of cooking, place a slice of cheddar on each patty and cover the pan briefly so the cheese melts.

Wipe skillet clean and add 1 tablespoon vegetable oil over medium-low heat. Crack eggs into a small bowl one at a time and gently slide into skillet. Fry eggs to order: for sunny-side-up, cook slowly 3–4 minutes until whites are set but yolks runny; for over-easy, cook 2–3 minutes then flip gently and cook 30–45 seconds. Season each egg with a pinch of salt and pepper. Keep eggs warm on a plate covered loosely with foil.

Split the 4 kaiser rolls and lightly butter cut sides (about 2 Tbsp butter total). Toast cut sides in a clean skillet or under a broiler until golden and crisp, about 1–2 minutes. Place bottom halves on plates.

Spread about 1 tablespoon smoky chipotle aioli on each bottom roll. Top each with a portion of crispy hashbrown (divide the cooked hashbrowns into four), then place the hot sausage patty with melted cheddar on top of the hashbrown. Gently set a fried egg over the sausage.

Spread a little aioli on the top roll, close the sandwich, and press lightly. If desired, return assembled sandwich to the skillet, cover, and heat 30–45 seconds to marry components and further melt cheese.

Serve sandwiches immediately with the choice of mixed greens tossed with 1 Tbsp olive oil and 1 tsp lemon juice or vinegar (season with salt and pepper), or with reheated breakfast potatoes (600 g) warmed in a skillet with 1 Tbsp olive oil until crisp. Provide extra aioli on the side.