Bye, Bye Boring Bun. Get This Delectable Hash Brown Sandwich to Start Your Day Right

SLICE

SERVES: 4

Rating:

5/5 (1 Review)

In the grand scheme of breakfast sandwiches, there’s a lot to be said for the merits of sandwiching breakfast foods with yet more breakfast foods. Because sometimes a bun or bread isn’t enough. You’ve got to use French toast, or pancakes, or waffles … OR get really crazy and sandwich your sandwich with hash browns. That’s right. Hash browns. With eggs and bacon and sausage, and loads of Cooper^® cheese. It’s like a skillet you can eat with your hands. Which is pretty amazing.

INGREDIENTS

• 8 frozen hash brown patties
• 8 pieces bacon, cooked to a crisp*
• 8 slices Cooper^® Sharp White cheese
• 4 large eggs*
• 12 ounces ground beef*
• 8 ounces ground turkey breakfast sausage*
• salt and pepper to taste
• 1 tablespoon olive oil

DIRECTIONS

• Prepare hash brown patties according to package directions.

• While hash browns are baking, in a medium bowl, gently mix together the ground beef and ground turkey breakfast sausage. Season meat with salt and pepper and mix well.

• Portion the meat into 4 sections, forming into 4-inch patties. In a medium pan on medium-high heat, fry patties 6-8 minutes per side until internal temperature reaches 165°F and there’s no pink in the centers. While burgers are finishing up, layer 2 slices of Cooper^® cheese on each burger patty. Cover with a lid to melt the cheese, about 30 seconds. Remove cheesy burgers from heat and set aside.

• Heat a medium skillet on medium-low heat and coat with olive oil. Crack eggs into the skillet and cook until whites are set but yolks are soft. Season with salt and pepper.

Assemble your burgers:

• Using one hash brown patty as your bottom bun, add 2 pieces of bacon crisscrossing each other. Top the bacon with 1 egg. Place burger patty with Cooper^® cheese on top of the egg and cover with another hash brown patty.

• Serve and enjoy!

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.