Hash Brown Sandwich Recipe - Allrecipes.com
Hash Brown Sandwich Recipe
  • READY IN 40 mins

Hash Brown Sandwich

Recipe by  

"A yummy breakfast in one dish. Hash browns are combined with eggs, bacon and cheese in a grilled sandwich. You can always substitute sausage or ham for the bacon."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl.
  2. Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle.
  3. Place bacon in a skillet over medium-high heat. Fry until evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet.
  4. Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2005

Ok, this recipe gave me the inspiration to make my own version of this recipe. Take the frozen hashbrown patties and make them according to package, fry up an egg per each hash brown. Make the sandwich by placing hash brown on toast, then egg, then bacon, then a cheese slice, then topping with toast. Hubby likes to add ketchup, salt and pepper. This is a manly kind of sandwich.

Most Helpful Critical Review
Oct 22, 2007

This took a long time to make and wasn't that great for all the work. I liked the taste, but my husband thought it was a little bland. Probably won't make it again.

Jul 21, 2004

great sunday morning breakfast....used one medium minced yellow onion and browned it in the bacon drippings. before you say "good grief, bacon drippings will give me a heart attack in 3 days", using it once in a while ain't gonna hurt.

Jan 15, 2012

This took a while to make, but the end result was very tasty! I did have a hard time getting my hash brown to stay in a nice circle. Next time I make this I might try using frozen hash brown patties to make the process a little quicker too. All in all, I'll definitely make this again!

Nov 17, 2010

Have not made this version, but just had one locally. They used diced bacon and ham, added sour cream and green onions along with the cheese. Decadent and delicious!

Dec 29, 2006

While looking for something easy and yummy to make for dinner, I came across this recipe - we love to eat breakfast at night!! My only problem was trying to flip the "sandwich" to brown the other side?!?! When writing this review, my husband suggested I give it the "empty plate" award!! He finished off ever last bite and then some!!!

Jun 16, 2013

I have never tried making this as a "sandwich" but I have frequently combined pretty much these exact ingredients as a breakfast skillet. I will usually add onion, mushrooms and green peppers or jalapenos also. Trying to make a sandwich out of it sounds a little too problematic to me. Also I don't boil potatoes for this, whenever I make baked potatoes I usually throw extra ones in. They keep well in the fridge and you can slice them for fried potatoes, peel & dice them for a quick potato hash or even potato salad or you can grate them for hash browns. Left-over baked potatoes are a great thing to keep on hand for a quick, easy meal anytime of the day. There's lots more things you can do with them than I've already mentioned.

Jun 16, 2013

I baked the whole thing in my round waffle iron and it worked great.


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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