HASH BROWN SANDWICH RECIPES

Steps:

• Pour the hash browns onto a large paper towel or clean dish towel, wrapping them up and squeezing them to drain out any excess water. Pour the dried hash browns into a medium-sized mixing bowl. Add 2 eggs, garlic powder, salt and pepper and mix to combine. Over medium heat, spray a skillet with cooking spray (or spread with butter). Place the twist-top from a large mason jar (or a large biscuit cutter or circular cookie cutter) in the skillet. Spoon the hash brown mixture into the mason jar lid, mashing it down a bit to form a patty. Let cook until a golden crust forms along the bottom, 2 to 3 minutes. Use tongs to remove the mason jar lid, and use a spatula to flip the hash brown patty. Repeat until you’ve made 8 patties. (You can keep them warm in the oven at 200° while you cook the rest.) Over medium heat, using the same skillet and mason jar lid, crack an egg into the center of the lid. (Some of the egg may pour out, but this will help keep it generally the same size/shape as the hash brown patties.) Cook until the white has set and the yolk is still a little runny, 3 to 4 minutes. Use tongs to remove the mason jar lid, and set aside the cooked egg. Repeat with remaining eggs. As the eggs cook, cook the bacon in a separate pan over medium heat, cooking until the fat has turned translucent white and the bacon has curled up a bit. Set strips on a paper towel-lined plate to drain excess grease. Place a slice of cheese on four of the hash brown patties. Top each with an egg, Sriracha and two bacon slices. Cover with another hash brown patty, making four sandwiches total.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Slice the English Muffin (2) in half and place them on a baking sheet with the insides faced up. Bake them in a 350 degrees F (180 degrees C) preheated oven for 5-6 minutes. If you have a toaster, use that to toast the English muffins.
• When the English muffins are done baking in the oven, I like to sandwich them back up while I finish cooking the rest of the sandwich. This traps the steam in between the muffins and keeps it soft and warm until you are ready to use them.
• If you are using the Frozen Shredded Hash Browns (2), set the oil to 375 degrees F (190 degrees C) and fry them for 1-2 minutes a side. If you are baking them, follow the instructions in the packaging until they are golden and crispy. You can also crispy these up in a frying pan on medium heat with a bit of oil as well.
• Once the hash browns are done, set them on some paper towel to drain out the excess oil.
• In a pan set the stove to medium heat (medium-low if you are using a cast iron skillet) and cook the Egg (2) for about 3-4 minutes. If you like your eggs less runny, flip it over and make it an over easy egg so the yolks cook up a bit and cook it for an extra 40 seconds.
• Remove the eggs from the pan and set aside.
• In the same pan, cook the Ham (2 slice) until it is well cooked and browned. If you are adding cheese, turn off the heat and slap the sliced Cheese (2 slice) on top of the meat. The residual heat will melt it.
• Once everything has finished cooking, stack it and enjoy it!