Bacon, Egg and Cheese Burgers with Smoky Potato Hash

There’s something magical about breakfast for dinner and these Bacon, Egg and Cheese Burgers take it to a whole new level. Imagine a juicy beef patty cooked in rendered bacon fat, topped with melty Gouda, a perfectly runny sunny-side-up egg and crispy bacon, all nestled in a toasted brioche bun. On the side, a smoky potato and bell pepper hash adds the perfect crunch and flavor.

This isn’t just a burger-it’s an experience. The smoky ketchup and hot sauce crema tie everything together, making each bite a symphony of savory, smoky and tangy notes. Whether you’re feeding a crowd or treating yourself, this recipe is guaranteed to impress.

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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 with racks in top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of oil, salt, pepper and half the smoked paprika. Toss bell pepper on the other side with oil, salt and pepper. Roast on top rack until tender, 20-25 minutes.
2. Meanwhile, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. 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. In a small bowl, combine ketchup and remaining smoked paprika. In another small bowl, combine sour cream, hot sauce to taste and a pinch of salt; stir in water 1 teaspoon at a time until drizzling consistency.
4. Trim and thinly slice scallions, separating whites from greens. In a large bowl, combine beef, scallion whites, salt (about ¾ teaspoon for 2 servings) and pepper. Shape into two patties, slightly wider than the buns. Heat the pan with reserved bacon fat over medium-high heat. Cook patties 3-5 minutes per side until desired doneness. Transfer to a plate; wipe out pan.
5. Halve buns and place cut sides up on a second baking sheet. Place cheese on bottom buns. Toast on middle rack until golden and cheese melts, 3-5 minutes. While toasting, heat a drizzle of oil in the same pan over medium heat. Crack eggs into pan, cover and cook until whites are set but yolks are runny, 3-4 minutes. Season with salt and pepper.
6. Assemble burgers: spread smoky ketchup and hot sauce crema on buns, then layer patties, bacon slices and fried eggs. Toss roasted potatoes and bell pepper together; divide between plates. Top hash with chopped bacon and scallion greens, then drizzle with remaining ketchup and crema.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes! Smoked Gouda is ideal, but cheddar, provolone or Swiss also work well.

How do I make the hash ahead of time?

Roast the potatoes and bell pepper as directed, then reheat in a skillet before serving.

Can I substitute the brioche buns?

Absolutely. Any soft burger bun or even an English muffin will work.