Hangover Recipe

Prep ingredients

Wash and dry lettuce. Slice tomato into two medium-thick slices. Cut red onion into 3 thin slices. Lay out pickles. Bring bread/bun to room temperature if refrigerated.

Cook bacon

Place a skillet over medium heat. Add bacon strips in a single layer and cook 3–4 minutes per side, or until crisp to your liking. Transfer bacon to a paper towel–lined plate to drain. Keep 1 tablespoon bacon fat in the skillet (discard excess) and leave skillet over low heat for later use frying egg and to melt cheese on the bread.

Toast bread

Butter the inside of the bun or bread lightly (about 1/2 tbs butter) and place buttered side down in the warmed skillet over low-medium heat until golden, about 1–2 minutes. Remove and set aside.

Fry sunny-side up egg

Increase skillet heat to medium-low. Add 1 tbs unsalted butter and let it melt and coat the pan. Crack 2 eggs into the skillet, keeping them separate. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper across both eggs. Cook without flipping until whites are set but yolks remain runny, about 2.5–3.5 minutes. If edges are browning too fast, lower heat. Optional: cover pan with a lid for 20–30 seconds to set the whites on top without flipping.

Assemble sandwich

Spread 1 tbs mayonnaise on the bottom half of the toasted bread/bun. Place lettuce leaf on the mayo, then tomato slices, then red onion slices, then pickle slices. Lay the cooked bacon strips on top of the pickles. Place the American cheese slice on the warm toasted top half (or slide it into the skillet for 10–15 seconds to slightly melt). Carefully transfer both sunny-side up eggs onto the bacon. Season eggs lightly with a pinch more salt and pepper if desired. Top with the cheese-topped bread half and press slightly. Let rest 30 seconds and serve.

Prep potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak 20–30 minutes to remove excess starch; if short on time, soak 10 minutes. Drain and pat completely dry with clean kitchen towels or paper towels.

Fry (stovetop)

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (approximately 2 cups). Heat oil over medium-high until it registers 325°F (160°C) for the first blanch/fry. Add potatoes in batches (don’t overcrowd) and cook 3–4 minutes until softened but not colored. Remove to a paper towel–lined tray. Increase oil heat to 375°F (190°C). Return fries in batches and fry until golden and crisp, about 2–3 minutes. Remove and drain on paper towels. Immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika (if using).

Alternative oven method

If you prefer oven fries: toss dried potato sticks with 2 tbs oil and 1 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika. Spread on a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp.

Serve

Plate fries alongside the assembled sandwich. Offer ketchup or preferred dipping sauce. Leftover fries can be kept warm in a 250°F (120°C) oven for up to 15 minutes.