Description
A yummy breakfast in one dish. Hash browns are combined with eggs, bacon and cheese in a grilled sandwich. You can always substitute sausage or ham for the bacon.
Ingredients
- 4 large potatoes, peeled and quartered
- 4 slices bacon
- 1 cup shredded Cheddar cheese
- 4 eggs, beaten
- 2 tablespoons vegetable oil
- salt and pepper to taste
Instructions
- Place potatoes in a saucepan and add enough water to cover. Bring to a boil
- and cook until just starting to be tender
- about 5 minutes. Drain and place under cool running water to cool
- then drain and pat dry. Grate into a large bowl.
- Separate the potato shreds into two sections
- and place each one on a square of waxed paper. Pat each section into a 6 inch circle.
- Place bacon in a skillet over medium-high heat. Fry until evenly browned
- then set aside to drain on paper towels. In a nonstick skillet over low heat
- cook eggs until lightly scrambled. Eggs need to stay slightly wet.
- Heat oil in a large skillet over medium heat. While the oil heats
- place the egg
- bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top
- using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet
- and fry until nicely browned on both sides
- about 10 minutes per side. Cut into wedges
- and serve hot.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 5