Food and Recipes Breakfast Cowboy Hash Brown Breakfast Sandwich 4.9 (7) 4 Reviews Use hash brown patties instead of bread for this unforgettable breakfast sandwich. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on February 25, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Caitlin Bensel; Food Styling: Torie Cox Active Time: 15 mins Total Time: 10 mins Servings: 1 Jump to recipe You may be familiar with the classic BEC, the bacon, egg, and cheese sandwich. In the South, we usually serve those breakfast foods on buttermilk biscuits, of course. But if you've ever wanted to stack your sandwich another way, we have the perfect answer: a crispy hash brown breakfast sandwich. In place of bread, biscuit, or bagel, fry up some frozen hash brown patties. Then, layer fluffy eggs, cheese, and meaty bacon, and grab hold! (Hot sauce recommended.) This is one truly unforgettable breakfast experience, and it's perfect for people on the go, whether you're herding cattle or kids. Cook Mode (Keep screen awake) Ingredients 2 (2 1/4 oz. each) frozen hash brown patties, such as Pacific Valley Tater Patties 1 Tbsp. olive oil 2 large eggs 1/4 tsp. kosher salt 1/2 Tbsp. unsalted butter 1/8 tsp. ground black pepper 2 (2/3 oz.) pieces white American cheese 2 pieces cooked bacon, halved crosswise Directions Fry hash brown patties: Heat oil in a small nonstick skillet over medium heat. Add hash browns, and cook until golden brown and crispy on both sides, 5 minutes per side. Remove to a paper-towel lined plate. Wipe skillet clean. Cook eggs: Whisk eggs and salt together in a small bowl. Place skillet over low heat, and add butter. Swirl to coat skillet in butter. Once melted, add egg mixture to skillet and cook, moving skillet up and down constantly while stirring vigorously counterclockwise with a small silicone spatula until eggs are starting to set into small curds, 1 to 2 minutes. Turn spatula around edges of eggs to loosen occasionally. Once eggs are just set but still slightly wet, season evenly with pepper and place cooked hash browns over eggs. Using a large spatula, carefully flip hash brown-topped eggs so bottom of eggs are facing up and hash browns are underneath. Assemble sandwich: Place cheese over eggs and top with bacon. Lift one of the hash browns with a spatula and fold over second hash brown to make a sandwich. Remove and transfer to a plate. Serve immediately. Rate It Print