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This very well may be my longest recipe title to date! It’s not something I typically strive for, but it just happens sometimes. I’ve said it before and I’ll say it again. Naming recipes is dumb. But, gotta do it so here we are.

This recipe comes with a disclaimer. The disclaimer is that these breakfast sandwiches are a labor of love. If you are looking for a recipe you can make for breakfast that will be done in 10 minutes, this isn’t it. But if you ARE looking for a recipe that will impress and delight your weekend brunch guests (aka, yourself), then this recipe IS it. It definitely won’t be so time consuming if you are a lucky soul who has a waffle iron that can make more than one waffle at a time. I am no such lucky soul. I have one of those Dash mini waffle makers. It’s usually pretty great if I am just cooking one single breakfast for myself. Anything more than that and it gets tiresome because it can take a while to crank out multiple servings of waffles. It’s what happened with this recipe here, and what lead me to place a disclaimer on my own recipe. Maybe one day I’ll have more than 700 square feet of rented apartment to my name and I’ll be able to store a larger more impressive waffle iron. But for now, this is the best I got.

This recipe was inspired loosely by my mother, the QUEEN of the breakfast sandwich. My mom has been making amazing breakfast sandwiches for at least the last 15 years. Now that she has a boat, she makes them there for breakfast too. It’s always my favorite. Her sandwiches are a little different because she serves them on bagels and there’s cheese that melts and makes everything stick together. They really are a delight to consume. Anyway, she’s the one who taught me about the yolk breaking trick. Those kind of yolks work perfectly in her breakfast sandwiches, and they work perfectly here in mine too.

thehungryhungryhiker

Open Faced Southwest Style Hash Brown Breakfast Sandwich

All your brunch favorites are here! Bacon. Fried eggs. Hash brown WAFFLES. And a delicious condiment that complements it all!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 russet potatoes, large scrubbed clean and shredded (I use a food processor)
  • 2 egg whites
  • 1 tsp paprika divided
  • ¼ tsp sea salt
  • 1 tsp coconut oil, melted for greasing the waffle iron
  • 6 strips bacon check labels for Whole30, I use ButcherBox
  • 1 tbsp ghee
  • 6 eggs, large
  • pinch fresh ground black pepper
  • 2 tbsp avocado oil mayo check labels for Whole30, I use Sir Kensington's
  • 2 tbsp BBQ Sauce check labels for Whole30, I use the recipe from my blog
  • pinch chili powder
  • fresh spinach or arugula
  • green onions, sliced, for serving

Equipment

  • Waffle iron

Method
 

  1. Make the Hash Browns: place the shredded potatoes in a large strainer. Rinse with cold water until the water runs clear and is no longer bubbly. This removes the excess starch from the potatoes, making them more crispy when you cook them! Pour the shredded potatoes into a cheesecloth to wring out as much water as you can. When you are done, lay the potatoes out on a paper towel lined surface to dry further.
  2. In a large bowl, combine 2 egg whites, ½ tsp paprika, and ¼ tsp sea salt. Pour in the shredded potatoes and stir with a spoon to combine and coat completely with the egg whites.
  3. Heat the waffle iron. When hot, brush with melted coconut oil. Use tongs to place about ¼ cup of shredded potatoes in the center of the waffle iron (you want to make ~4" round waffle patties) and spread out to the sides of the 4" round. Close the waffle iron and press down. Waffle irons vary, but mine took about 5 minutes to cook through. Remove the waffle from the iron when it has browned, looks crispy, and you can lift the edge with a fork and the entire waffle lifts off of the iron. Set aside on a plate and repeat if necessary until your shredded potatoes are gone. Be sure to apply coconut oil to the waffle iron in between each Hash Brown.
  4. While the Hash Browns are cooking, line a medium sheet pan with parchment paper. Place the bacon strips on the sheet, not touching one another. Place in the oven. Turn the oven on to 375° F and cook for 15-20 minutes, until the bacon has browned and crisped to your liking. When the bacon is done cooking, remove from the pan to a paper towel lined plate. When cool enough to handle, break each piece of bacon in half. Each sandwich will get two halves.
  5. Make the eggs: heat a large skillet, preferably nonstick, over medium low heat. Add 1 tbsp ghee. When melted, swirl the ghee around the skillet to coat. Carefully crack 6 eggs into the skillet, spaced apart as your skillet will allow. Top each egg with a little fresh ground black pepper. When the white has set, carefully flip each egg over. Use a spatula to gently break the yolk of each egg if desired (see Note). Cook 1-2 minutes more, until cooked through to your liking.
  6. Make the Southwest Style sauce: in a small bowl, combine 2 tbsp avocado oil mayo, 2 tbsp BBQ Sauce, a pinch of chili powder, and ½ tsp paprika. Set aside until you are ready to assemble the sandwiches.
  7. To assemble the sandwiches: place one Hash Brown patty on a plate. Top with a little fresh spinach or arugula. Place one egg on top of the greens. Drizzle some Southwest Sauce over the egg. Place two bacon halves on top of the eggs. Garnish with sliced green onions, serve immediately, and enjoy!

Notes

I like to gently break the egg yolk after I have flipped the egg because I do not like the yolk to soak my breakfast sandwich when I start to eat it. I prefer my yolk slightly wet but mostly cooked through, which is why I do this. If you prefer a fully runny yolk, feel free to skip the breaking of the yolk. It’s entirely up to you!