Ultimate Bacon Egg and Cheese Sandwich with Potato Pepper Hash

Breakfast sandwiches are a dime a dozen, but this one takes it to the next level. Imagine crispy bacon, perfectly fried eggs and melty white cheddar on toasted potato buns, all served with a side of roasted potato, pepper and onion hash tossed with fresh cilantro. It’s a brunch bonanza that will fuel your day.

This recipe combines all the classic flavors you love into one satisfying meal. The hash adds a hearty, savory element that complements the rich sandwich. Whether you’re serving it for a lazy weekend breakfast or a quick dinner, this dish is sure to become a favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel and dice half the onion into ½-inch pieces (save the rest for another use). Core, deseed and dice green pepper into ½-inch pieces. Mince cilantro.
2. Toss potatoes, diced onion and green pepper on a baking sheet with a large drizzle of olive oil and Fry Seasoning. Season with salt and pepper. Spread evenly across the sheet. Roast on top rack until veggies are golden brown, 20-25 minutes.
3. Meanwhile, place bacon in a large pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. (Tip: Lower heat if bacon browns too quickly.) Turn off heat; transfer bacon to a paper-towel-lined plate. Pour out and reserve bacon fat. Wipe out pan.
4. Return the same pan to medium heat with a drizzle of reserved bacon fat (or oil if desired). Once hot, crack eggs into the pan and cover. Fry eggs to your liking. Uncover and season with salt and pepper. Keep covered off heat until ready to serve.
5. When veggies have 3-5 minutes left, remove from oven. Halve buns and place cut sides up on the same sheet. Sprinkle top buns with cheddar. Return to oven until bread is toasted and cheese melts and veggies are tender.
6. Spread bottom buns with a bit of ketchup; fill buns with bacon and eggs. Toss roasted veggies with cilantro; divide between plates. Serve with remaining ketchup on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can use any waxy potato like red potatoes or even Russets, but Yukon Golds give the best texture and flavor for this hash.

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and use olive oil instead of bacon fat to fry the eggs. You can also add a plant-based bacon alternative.

How do I reheat leftovers?

Reheat the hash in a skillet over medium heat until crispy. Reheat the sandwich in a toaster oven or oven at 350°F until warmed through.