Bodega Sandwich Recipe

Prepare potatoes: cut potatoes into long, slightly irregular 'hoe fry' sticks about 1/4–1/2 inch thick. Rinse under cold water until water runs clear to remove starch, then pat very dry with paper towels.

Optional: toss dried potato sticks with 1 tablespoon cornstarch to lightly coat. This increases crispness.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (use a thermometer). Fry potatoes in batches for 3–4 minutes until just tender but not browned (blanch stage). Remove to a wire rack or paper towel-lined tray to drain.

Increase oil temperature to 375°F. Fry the blanched potatoes in batches again for 1.5–3 minutes until golden brown and crisp. Drain on paper towels.

While hot, season fries with 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp black pepper; toss to coat evenly. Keep warm until serving.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and keep warm. Reserve 1 teaspoon bacon fat in the pan for added flavor (optional).

In a small bowl, whisk together 2 large eggs, 2 tablespoons milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter (or the reserved bacon fat). When butter is melted and foaming but not browning, pour in the egg mixture.

Using a silicone spatula, gently stir eggs continuously, folding them from edges to center, cooking low and slow for creamy curds. Remove skillet from heat when eggs are mostly set but still slightly moist, about 1.5–2 minutes.

Immediately top the eggs with the American cheese slice so it starts to melt into the warm curds. Fold the eggs to incorporate the melting cheese and form a loose scramble.

Split the everything bun and lightly toast cut sides in a dry skillet or on a griddle until golden (about 45–60 seconds) or spread 1 teaspoon softened butter on each cut side and toast until golden and crisp.

Spread 2 tablespoons remoulade on the bottom bun (adjust to taste). Place the melted-cheese scrambled eggs on top of the remoulade.

Layer the crisp bacon over the eggs, then top with any optional chopped chives.

Place the top bun over the stack and press gently to 'smash' the sandwich slightly so ingredients nest and the cheese spreads — mimicking the classic smashed bodega style.

Slice in half if desired and serve immediately with a generous portion of hot hoe fries on the side.