Bacon Egg and Cheese Burger with Smoky Potato Hash

There’s something magical about combining breakfast and dinner into one unforgettable meal. This burger takes everything you love about a classic breakfast plate-crispy bacon, a runny fried egg and melted cheese-and stacks it high on a toasted brioche bun. The patties are cooked in rendered bacon fat for extra flavor, then topped with a smoky ketchup and a spicy hot sauce crema that ties it all together.

On the side, a quick roasted potato and bell pepper hash gets a smoky kick from paprika and a garnish of crispy bacon bits and scallions. It’s a hearty, satisfying dinner that feels like a weekend brunch any night of the week.

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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 the oven to 450°F. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Core, deseed and dice the bell pepper into ½-inch pieces. On a baking sheet, toss the potatoes with a drizzle of oil, half the smoked paprika, salt and pepper. On the other side of the sheet, toss the bell pepper with a drizzle of oil, salt and pepper. Roast on the top rack until tender, 20-25 minutes. (If needed, divide between two sheets; roast potatoes on top rack and peppers on middle rack.)
2. Meanwhile, heat a large pan over medium-high heat. Add the 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 the bacon cooks, make the smoky ketchup: in a small bowl, combine the ketchup and remaining smoked paprika. In another small bowl, make the hot sauce crema: combine the sour cream, a big pinch of salt and as much hot sauce as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Trim and thinly slice the scallions, separating the whites from the greens. In a large bowl, combine the ground beef, scallion whites, salt (about ¾ teaspoon for 2 servings) and pepper. Form the mixture into two patties, each slightly wider than a burger bun. Heat the pan with the reserved bacon fat over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. Transfer to a plate and wipe out the pan.
5. Halve the brioche buns. Place them cut sides up on a second baking sheet. Top the bottom buns with the Gouda slices. Toast on the middle rack until the buns are golden and the cheese has melted, 3-5 minutes. While the buns toast, heat a drizzle of oil in the same pan over medium heat. Crack the eggs into the pan, cover and fry to your preference. Season with salt and pepper.
6. Assemble the burgers: spread smoky ketchup on the bottom bun, add a patty, drizzle with hot sauce crema, top with bacon slices and a fried egg. Close with the top bun. Toss the roasted potatoes and bell pepper together, then divide between plates. Top the veggie hash with the chopped bacon and scallion greens, then drizzle with remaining smoky ketchup and hot sauce crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Gouda with cheddar, provolone or Swiss for a different flavor.

How do I make the hash without a baking sheet?

You can cook the potatoes and bell pepper in a large skillet over medium-high heat with oil, stirring occasionally, until tender and browned, about 15-20 minutes.

Can I make this recipe gluten-free?

Use gluten-free buns and ensure your ketchup and hot sauce are gluten-free. The rest of the ingredients are naturally gluten-free.