Ultimate Bacon Egg and Cheese Sandwich with Potato Pepper Hash

There’s nothing quite like a classic bacon, egg and cheese sandwich, but when you pair it with a crispy potato, pepper and cilantro hash, it becomes a full-blown brunch bonanza. This recipe takes the beloved BEC to the next level with bacon-fat-fried eggs, melty Monterey Jack cheese and perfectly toasted potato buns. The hash adds a savory, slightly spicy crunch that complements the rich sandwich beautifully.

Whether you’re fueling up for a busy day or enjoying a lazy weekend morning, this hearty meal is sure to satisfy. With just a few simple ingredients and easy-to-follow steps, you can create a restaurant-worthy brunch at home. So pour yourself a cup of coffee (or a mimosa) and dig in!

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Ingredients

12 ounce 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 Monterey Jack 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 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, Fry Seasoning, salt and pepper. Spread in an even layer. Roast on the top rack until golden brown, 20-25 minutes.
3. Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes (lower heat if browning too quickly). Transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat in the pan.
4. Return the pan with bacon fat to medium heat. Crack eggs into the pan and cover. Fry to your preferred doneness. Season with salt and pepper. Keep covered off heat until ready to serve.
5. When the veggies have about 3-5 minutes left, remove the baking sheet from the oven. Halve the buns and place cut sides up on the sheet. Sprinkle the top buns with Monterey Jack cheese. Return to oven until the bread is toasted and the cheese melts and the veggies are tender.
6. Spread the cut sides of the bottom buns with a little ketchup. Fill the buns with bacon and eggs. Toss the roasted veggies with cilantro. Divide the hash and sandwiches between plates. Serve with remaining ketchup on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, provolone or any melty cheese you like.

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and use butter or oil to fry the eggs. You can also add a meatless bacon alternative.

How do I reheat leftovers?

Reheat the sandwich and hash separately in a toaster oven or air fryer to keep the bread crispy and the hash crunchy.