Breakfast: Hash Brown Breakfast Sandwiches

Recipe by Candace Braun Davison Make your standard bacon, egg and cheese even more bomb.

Ingredients

1 bag frozen hash browns (10 oz.), thawed
6 eggs
1 tbsp. garlic powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
4 strips thick-cut bacon, cut in half
4 slices sharp cheddar
Sriracha, to taste

Instructions

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, about 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 degrees F 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, about 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 cheddar 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.

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