Bacon and Egg Sandwiches with Hash Browns

Originally posted here by eller, who had this to say about this recipe:

We all know that breakfast is the day's most important meal so the Goon who's Unknown and I made bacon and egg sandwiches this morning. He also had some potatoes left over from a soup I made earlier this week, so we paired the sandwiches with some hash browns.

The process below are their original instructions. Good luck and happy cooking!

Ingredients

The following ingredients are gleaned from the original pictures and descriptions. As the original creator did not provide measurements, one must work it out for themselves depending on how many you want to serve.

• Hashbrowns
  • Green Onion
  • Jalapeño
  • 2 white potatoes
  • Medium Cheddar Cheese, shredded
• Bacon
• Eggs
• Garlic(optional)
• Milk
• Bread or Bagels

Steps

The ingredients for the hashbrowns were prepared first. We used green onion and jalepeno for seasoning, and 2 white potatoes as the main ingredient. We also reccomend par-boiling the potatoes beforehand to save time when cooking your browns. We also shredded some medium cheddar cheese, but it was camera shy at the time.

The potatoes were peeled.

..And shredded.

And the bacon was put on. We used thick-sliced bacon, but you can use whatever you prefer. Even back bacon (Americans call it Canadian) will do if you like it. Just fry it up crisp with medium to high heat.

Add the potatoes and their accompanying vegetables to a separate frypan. As you can see here, we caught the shy cheddar in a flattering spread.

Let it cook for about 10 minutes with medium to high heat until the bottom is crispy. Longer if you didn't boil your taters beforehand. Once it's looking done, you'll have to flip it over if you want a solid 'cake'. If you don't, you can just agitate the potatoes in the pan. Your bacon should be done now too, so turn its heat way down or off.

To flip the hash browns over, put a plate over your frypan like so...

And turn the whole thing over on the plate. Slide it done-side up into the pan and cook for another 10-15 minutes.

Pat the bacon down to remove some of its grease and get your eggs ready. The leftover vegetables and cheese from the hash browns were added, as was a clove of garlic.

We used 4 medium sized eggs, and a slosh of milk. I know that's not really an accurate measurement so just use about an 1/8th of a cup if you want to be precicse. Beat the mixture up with a fork or a whisk and add it to the pan where the bacon cooked, but be sure to drain almost all the fat.

And scramble those eggs!!

We're almost done!

Your hash browns should be ready now. Take them off the stove and test them out. If they need more time, lower the heat on your eggs and keep heating your potatoes. Now is also a good time to toast your bread. We used cheese bagels.

Butter 'em just a bit...

And arrange your bacon and eggs as you wish.

I am a shining beacon of class, so I added some delicious Heinz Ketchup to my sandwich, although I think HP Sauce would have been a better choice.

Add the hash browns to your plate along with any fruit you've got to make it less of a guilty grease bomb and enjoy!