Western Recipe

Thaw and season hash browns

If using frozen shredded hash browns, thaw slightly under refrigeration or in the microwave for 1–2 minutes until pliable but not hot. Place hash browns in a bowl, pat dry with paper towel to remove excess moisture, then toss with 1 tsp neutral oil, 1 tsp fine salt, 1/2 tsp black pepper and 1/4 cup grated Parmesan until evenly combined.

Form and fry hash‑brown cakes

Heat a large nonstick or cast‑iron skillet over medium heat. Add 1 tablespoon butter and allow to melt and foam. Press the seasoned hash browns into two 4‑inch rounds (about 1 cup each) or a single large patty. Place in the skillet and press lightly with a spatula. Cook undisturbed 5–7 minutes until the underside is deep golden and crisp. Carefully flip and cook a further 4–6 minutes until the second side is golden and the center is cooked through. Reduce heat slightly if browns are coloring too quickly. Transfer to a warm plate and keep in a low oven (90–100°C / 200°F) while finishing other components.

Cook the bacon

Meanwhile, cook the bacon in a separate skillet over medium heat until crisp, 8–12 minutes depending on thickness, turning occasionally for even browning. Transfer to paper towels to drain and break into 2–3 pieces each once slightly cooled.

Prepare roasted peppers

If you don’t have pre‑roasted peppers, char a red bell pepper over a gas flame or under a broiler until skin is blackened, then place in a bowl covered with plastic for 10 minutes. Peel, remove seeds, and slice into 1/4‑inch strips. Measure 1/2 cup for assembly.

Slice avocado

Halve and pit the avocado, then thinly slice or fan 1/2 of it (use remaining for other servings). Lightly season with a pinch of salt to taste.

Make the aioli by whisking together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/8 tsp salt in a small bowl until smooth and well combined. Taste and adjust for heat or acidity — add more lime for brightness or more chipotle for spice. Refrigerate until ready to use.

Fry the eggs

Heat a small nonstick skillet over medium‑low and add 1 tsp butter. Crack 2 eggs into the pan and cook sunny‑side up until whites are set but yolks remain runny, about 3–4 minutes. For slightly set tops, cover the pan for 20–30 seconds or baste with hot butter. Season each egg with a light sprinkle of 1/8 tsp kosher salt and 1/8 tsp black pepper.

Assemble the Western

Place a hot hash‑brown cake on each plate. Spoon about 1–2 tbs chipotle aioli over the hash‑brown. Layer roasted pepper strips (about 1/4 cup per serving), then bacon pieces (3 strips broken up). Fan avocado slices on top or to the side. Carefully place a fried egg on top of each assembled stack. Finish with an extra tablespoon of grated Parmesan and a sprinkle of chopped chives or scallion.

Serve

Serve immediately while the hash‑brown is crispy and the egg yolk is runny so the yolk acts as a sauce. Offer extra aioli and hot sauce at the table if desired.