Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!