Ingredients:

  • 2 large russet potatoes (about 600g), peeled and coarsely grated
  • 1 small onion (about 80g), finely grated
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour (25g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Vegetable oil or clarified butter, for frying (about 1/2 cup / 120ml)
  • 6 slices bacon, streaky (about 170g)
  • 4 large eggs
  • 4 slices cheddar cheese (about 80g)
  • Optional: Ketchup, brown sauce, or hot sauce, for serving

Instructions:

  1. Grate the potatoes and onion. Squeeze out as much moisture as possible using a potato ricer or cheesecloth.
  2. In a large bowl, combine the grated potatoes and onion with the egg, flour, salt, pepper, and garlic powder. Mix well to combine.
  3. Fry the bacon in the skillet until crispy. Remove from the skillet and drain on paper towels. Reserve about 1 tablespoon of bacon fat in the skillet.
  4. Divide the potato mixture into 4 equal portions. Form each portion into a thick patty, about 5 inches in diameter. Fry two patties at a time in the bacon fat (or vegetable oil/butter) over medium heat for about 8-10 minutes per side, or until golden brown and crispy.
  5. While the hashbrowns are cooking, fry the eggs in a separate pan to your liking (ideally runny yolks!). Season with salt and pepper.
  6. Place one hashbrown patty on a plate. Top with two slices of cheddar cheese, followed by three slices of bacon and one fried egg. Top with the other hashbrown patty.
  7. Serve hot with your choice of condiments. Enjoy your Hashbrown Sandwich immediately!