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 add a crispy potato and pepper hash on the side, it becomes a full-blown brunch feast. This recipe takes the beloved BEC to the next level with bacon-fat-fried eggs, melty cheddar and a flavorful hash tossed with fresh cilantro.

Whether you’re looking for a weekend treat or a special breakfast, this sandwich is sure to satisfy. Serve it with a cup of coffee or a mimosa and you’re ready to take on the day.

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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. Adjust rack to top position and 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 (use the rest as you like). 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 out evenly across entire 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 begins to brown too quickly.) Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully pour out and reserve bacon fat. Wipe out pan.
4. Return same pan to medium heat with a drizzle of reserved bacon fat (or oil if desired). Once hot, crack eggs into pan and cover. Fry eggs to preference. 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 same sheet. Sprinkle top buns with cheddar. Return to oven until bread is toasted, cheese melts and veggies are tender.
6. Spread bottom buns with a bit of ketchup; fill buns with bacon and eggs. Toss veggies with cilantro; divide between plates with sandwiches. Serve with remaining ketchup on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes, but adjust cooking time as needed.

What can I use instead of Fry Seasoning?

You can make your own blend with paprika, garlic powder, onion powder, salt and pepper.

Can I make this recipe dairy-free?

Yes, omit the cheese or use a dairy-free alternative and use oil instead of butter.