Bacon Egg and Cheese Burger with Smoky Potato Hash

There’s something magical about combining breakfast and dinner into one unforgettable meal. These loaded burgers feature juicy beef patties cooked in bacon fat, topped with melted Gouda cheese, a perfectly fried sunny-side-up egg and crispy bacon. A drizzle of smoky ketchup and hot sauce crema takes them over the top.

On the side, a smoky potato and bell pepper hash adds crunch and color, finished with chopped bacon and scallion greens. This is the ultimate comfort food that will satisfy your cravings any time of day.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, pepper and half the smoked paprika. Toss bell pepper on the empty side with a drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes. If needed, divide between two sheets; roast potatoes on top rack and bell pepper on middle rack.
2. Meanwhile, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Adjust heat if bacon browns too quickly. Transfer bacon to a cutting board. Drain all but a thin layer of bacon fat from the pan. Once cool enough to handle, roughly chop half the bacon.
3. While bacon cooks, in a small bowl, combine ketchup and remaining smoked paprika. In another small bowl, combine sour cream, a big pinch of salt and hot sauce to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Trim and thinly slice scallions, separating whites from greens. In a large bowl, combine beef, scallion whites, salt (¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Form mixture into two patties (four for 4 servings), each slightly wider than a burger bun. Heat the pan with reserved bacon fat over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Transfer patties to a plate. Wipe out the pan.
5. Halve the buns. Place cut sides up on a second baking sheet; place Gouda slices on bottom buns. Toast on middle rack until buns are golden and cheese melts, 3-5 minutes. While buns toast, heat a drizzle of oil in the same pan over medium heat. Crack eggs into the pan and cover. Fry eggs to your preference. Season with salt and pepper.
6. Assemble burgers: bottom bun with melted Gouda, patty, smoky ketchup, hot sauce crema (reserve some for the hash), bacon slices and fried egg. Toss the roasted potatoes and bell pepper together, then divide between plates alongside the burgers. Top the veggie hash with chopped bacon and scallion greens, then drizzle with remaining ketchup and crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, any melty cheese like cheddar, provolone or Swiss works well.

How can I make the hash crispier?

Spread the potatoes in a single layer on the baking sheet and avoid overcrowding. Roast at a high temperature without stirring too often.

Can I prepare the patties ahead of time?

Absolutely. Form the patties and refrigerate them up to 24 hours in advance. Cook straight from the fridge.