Bagel, Egg and Hash Brown Sandwich

This is the sandwich for mornings when you want the whole breakfast plate but only want to hold one thing. Sausage, peppers and onions, eggs, cheese, and a crispy hash brown patty, all stacked on a toasted bagel. Two sandwiches, one griddle, about twenty minutes.

Run the griddle like a line cook

The trick is timing, not technique. Get the hash browns down first, since they take the longest and just need a flip now and then. While they go, the filling cooks right next to them. By the time the eggs are set and the cheese is melting, the potatoes are about done.

Heads up

Get rid of the sausage grease before the eggs go in. Scrape it toward the trap or blot it with a paper towel. Leave it and you get a slick, greasy scramble that soaks right into the bagel.

Use the warming zone

Once the eggs are cheesed, slide them to the cool side of the griddle so they hold without overcooking. That frees up the hot side to toast the bagels, and everything lands on the plate at the same time.

If you'd rather make your own potatoes instead of frozen patties, Crispy Hash Browns works fine here. Press them into rough rounds so they fit the bagel. And if you're partial to croissants, the Sausage Smash Croissant is this sandwich's flakier cousin.

Tip

Don't skip the hot sauce. It cuts through the sausage and cheese and makes the whole thing taste brighter.