Breakfast Sandwich | S Recipe

Toast bagel

Split the everything bagel and toast it until golden and crisp (2–4 minutes) either in a toaster or under a broiler. Set aside, cut sides up.

Cook bacon

Heat a skillet over medium heat. Add the pork shoulder bacon (or regular bacon) and cook until browned and crisp, 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate and reserve 1 teaspoon of bacon fat in the skillet (discard excess).

Fry egg

Wipe the skillet if necessary, then add 1 teaspoon neutral oil and 1 teaspoon unsalted butter over medium-low heat. Crack the egg into the skillet. Season with 1/8 tsp black pepper and a pinch of salt. Fry until the whites are set and edges are lightly crisp, about 2–3 minutes for runny yolk; cover for 30–45 seconds if you prefer the yolk more set. Alternatively, cook sunny-side up or over-easy as desired. Remove egg to a plate.

Assemble

Spread 1½ tablespoons of pimento cream cheese on each cut side of the toasted bagel (reserve 1/2 tbsp for extra if you like). Place the cheddar slice on the bottom half of the bagel, top with the hot bacon (so it slightly melts the cheese), then set the fried egg on top of the bacon. Close the sandwich with the top bagel half and press gently.

Finish

If you prefer the cheese more melted, return the assembled sandwich to the skillet over low heat, cover for 30–60 seconds until cheese softens. Serve immediately alongside the seasoned hash browns.

Prepare potato

Grate the peeled russet potato and place the shreds in a clean kitchen towel or cheesecloth. Squeeze firmly over the sink or bowl to remove as much moisture as possible (this ensures crispiness).

Mix

Transfer the drained potato shreds to a bowl. Add grated onion, 1 teaspoon flour, 1/2 tsp kosher salt, 1/4 tsp smoked paprika, 1/8 tsp garlic powder, and 1/8 tsp black pepper. Toss to combine evenly.

Cook hash browns

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil. When oil shimmers, spread the potato mixture into an even 4–5 inch patty or small shave-pile in the pan, pressing down lightly. Cook undisturbed for 3–4 minutes until the bottom is deep golden brown and crisp. Flip carefully and cook the other side 3–4 minutes until crisp and cooked through. Adjust heat as needed to prevent burning. Transfer to a paper-towel lined plate and season immediately with a pinch of salt.

Serve

Place the hash brown alongside the assembled sandwich and serve hot.