Breakfast Sandwich Recipe

Make pimento cream cheese

In a small bowl, combine the cream cheese, chopped roasted pimentos, mayonnaise, 1/4 tsp kosher salt (from bagel section salt amount), and optional hot sauce. Mix until smooth and homogeneous. Taste and adjust salt or hot sauce as desired. Transfer to a small container and refrigerate until assembly.

Toast bagels

Split the everything bagels in half. Lightly butter the cut sides with the softened butter. Toast in a toaster or under a broiler until golden and crisp, about 2–3 minutes. Keep warm.

Prepare potatoes

Grate the peeled russet potato on the large holes of a box grater. Place grated potato into a clean kitchen towel or cheesecloth, gather, and squeeze out as much moisture as possible (important for crispness). Transfer to a bowl.

Mix hash brown base

To the drained grated potato add the finely grated onion, flour, 1/2 of the small egg (beat an egg and use half), 1/2 tsp kosher salt, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Mix until evenly combined. If mixture seems too loose, add a little more flour 1 tsp at a time.

Cook hash browns

Heat 2 tbsp vegetable oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Form the potato mixture into two patties (about 3–4 inches wide). Add to the skillet, pressing gently to flatten. Cook without moving until deep golden and crisp on the bottom, about 4–6 minutes. Flip and add remaining 1 tbsp oil around the edges; cook another 4–5 minutes until crisp and cooked through. Transfer to a paper-towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven (about 200°F / 95°C) if needed.

Cook bacon

Heat a skillet over medium heat and add 1 tsp neutral oil. Add the pork shoulder bacon slices in a single layer (work in batches if necessary). Cook 4–6 minutes per side, or until browned and rendered, turning occasionally. Thick-cut pork shoulder bacon may take slightly longer. Transfer to a paper-towel-lined plate to drain and keep warm.

Fry eggs

In a small nonstick skillet, melt 1 tsp butter over medium-low heat. Crack two large eggs into the skillet and cook until the whites are set but yolks remain slightly runny for sandwiches (about 2–3 minutes). For over-hard, cook an additional 1–2 minutes and flip. Season with 1/4 tsp freshly ground black pepper and a small pinch of salt. If you prefer, baste eggs with spooned hot butter or add a splash of water and cover for a minute to set whites while keeping yolks soft.

Melt cheese

Place a slice of cheddar on each toasted bagel bottom shortly before assembly. If you want it nicely melted, place the cheese-topped bagel bottoms under a broiler for 15–30 seconds or cover the pan with a lid until cheese softens.

Spread about 1 tbsp of the pimento cream cheese evenly on each toasted bagel top (the cut sides).

On each toasted bagel bottom with melted cheddar, place one seasoned hash brown patty, then two slices of cooked pork shoulder bacon (fold if necessary), then the fried egg. If you prefer, place egg directly on top of bacon or vice versa based on how you want yolk distribution. Sprinkle a little chopped fresh parsley over the egg, if using.

Cap each sandwich with the everything-bagel-top smeared with pimento cream cheese. Press gently, slice in half if desired, and serve immediately.