Who needs bread when you can make breakfast sandwiches with crispy potato planks instead?
Ingredients
3 tablespoons olive or vegetable oil
4 frozen hash brown patties (do not thaw)
Kosher salt
2 sandwich-sized cheese slices, such as cheddar, American, or Swiss
2 large eggs
Freshly ground black pepper
2 slices cooked bacon, or 1/2 medium thinly sliced avocado (optional)
Hot sauce or ketchup, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 250ºF. Meanwhile, cook the hash brown patties.
Heat 3 tablespoons olive or vegetable oil in a large nonstick frying pan or cast iron skillet over medium heat until shimmering. Add 4 frozen hash brown patties. Season with kosher salt and cook, flipping every 2 minutes, until dark golden brown and crisp, 8 to 10 minutes total.
Transfer to a baking sheet. Tear 2 cheese slices in half and top each hash brown patty with a piece of cheese. Place in the oven to keep warm while you cook the eggs.
Crack 2 large eggs into the pan and season with kosher salt and black pepper. Cook undisturbed for 1 minute. Flip each egg by sliding a flat spatula underneath it and gently flipping over. Continue cooking until desired doneness, about 30 seconds more for runny yolks. Remove the pan from the heat.
Remove the baking sheet from the oven. Transfer each egg onto a hash brown patty. Top the eggs with 2 cooked bacon slices, tearing as needed to fit. Alternatively, top the eggs with 1/2 medium thinly sliced avocado, and season the avocado with salt and pepper. Close the sandwiches with the remaining hash brown patties cheese-side down. Serve with hot sauce or ketchup if desired.
