Breakfast Sandwich Recipe

prep potatoes

Place diced potatoes into a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer 5 minutes until just starting to be fork-tender but not falling apart. Drain thoroughly and let steam-dry 2–3 minutes.

pan-roast

Heat a large skillet over medium-high heat and add olive oil. Add the drained potatoes in a single layer. Let cook undisturbed 4–5 minutes to develop a crust, then stir and continue cooking another 6–8 minutes until golden and cooked through. Reduce heat to medium, add garlic powder, paprika, salt, and black pepper; toss to coat. Stir in chopped parsley and chives off the heat. Keep warm until serving.

Squeeze excess moisture from the thawed hashbrowns using a clean dish towel or paper towels until mostly dry. In a bowl toss the shredded potatoes with the flour, salt, and pepper.

Heat a nonstick skillet over medium-high heat and add 2–3 tablespoons vegetable oil. When hot, add the hashbrown mixture pressed into two even patties (about 1 cup each). Fry 3–4 minutes per side until deeply golden and crisp. Transfer to a paper-towel-lined plate and keep warm.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain. (Alternatively bake at 400°F/200°C on a sheet for 12–18 minutes until crisp.)

Prepare eggs: Lightly beat the 4 eggs with 1 tsp salt and 1/2 tsp black pepper. Heat a nonstick skillet over medium-low and add a small pat of butter or oil. Pour in the beaten eggs and cook, stirring gently, to make soft scrambled eggs (about 3–4 minutes) until just set but still creamy. Remove from heat.

Toast and assemble: Halve the buns and spread about 1/2 tablespoon cream cheese on the bottom of each bun half. Place one crispy hashbrown patty on the bottom bun, top with a slice of cheddar cheese, 2 slices of bacon, a quarter of the scrambled eggs, 1–2 jalapeño slices (adjust to heat preference), and a sprinkle of crispy fried onions. Cap with the top bun.

Finish (optional grill): Butter the outside of each bun lightly (about 1/2 tsp each), heat a clean skillet over medium, and grill the assembled sandwiches 1–2 minutes per side until the bun is golden and the cheddar has slightly melted. Serve immediately with the herbed home fries.