The Perfect Breakfast Sandwich

makes one sandwich

INGREDIENTS

Hash Browns

• 1 medium russet potato
• 1–1½ tbsp cornstarch
• Neutral oil (canola or vegetable)
• Garlic salt or regular salt

Meat

• Italian sausage, about 6–7 oz total (enough for 2 patties)
• 6 slices bacon

Sauce

• Mayo: 1 cup
• Sour cream: ½ cup
• Worcestershire sauce: 1 tbsp
• Lemon juice: about 2 tbsp
• Hot honey: about 1 tbsp
• Favorite hot sauce: about 2 tbsp

Fresh

• Arugula or shredded lettuce

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STEPS

Hash Browns

• Peel the potato.
• Shred it using the small holes on a box grater.

• Put the shredded potato in a bowl and cover with cold water.

• Drain and refill with fresh water. Repeat 2–3 times until the water looks mostly clear.

• Move the potato to a clean kitchen towel and squeeze as hard as you can until it is very dry.
• Put the dry potato in a bowl and mix with the cornstarch only. Do not add salt yet.

• Pour oil into a skillet so it is about ½ inch deep. The potato should be able to mostly sit in the oil.
• Heat the oil over medium heat.
• Do not pack the potato together. Gently sprinkle the loose potato into the oil in a circle to make a thin layer.
• Fry until the edges turn light golden brown. Watch closely. Do not let it turn dark brown or it will taste bitter.

• Carefully flip and cook the second side until light golden.
• Take the hash brown out of the oil and immediately sprinkle with garlic salt or regular salt.
• Place on a rack or paper towel. Do not stack.

Sausage

• Divide the sausage into 2 small balls, each about the width of a quarter.

• Heat a skillet over medium-high heat.
• Place the sausage balls in the pan.
• Lay parchment paper on top of each ball. Do not use wax paper.
• Press down firmly with a burger smasher until the sausage is very thin.

• Cook until the bottom is browned and cooked through.
• Flip once, press again, and finish cooking.

Bacon

• Cook the bacon until fully crisp with no soft spots.
• Drain on paper towels.

Sauce

• Put all sauce ingredients into a bowl.
• Whisk until smooth.
• Taste the sauce.
  • If it tastes too rich or creamy, add a little more lemon juice.
  • If it tastes bland, add more hot sauce or Worcestershire sauce.
  • If it tastes too sour or sharp, add a small spoon of mayo.
• Mix again until smooth.

Build

For the best flavor, repeat this layering order so every bite tastes balanced: hash brown → sausage → bacon → sauce.

• Hash brown
• Sausage patty
• Bacon (3 slices)
• Arugula or shredded lettuce
• Spoon of sauce
• Bacon (3 slices)
• Sausage patty
• Hash brown

Press gently to set the sandwich. Do not smash it. Or smash it. Have fun with it!

TIPS

• The hash brown should be thin and mostly sitting in the oil while frying.
• Light golden color is perfect. Dark brown will taste bitter.
• Always salt the hash brown after frying, not before.
• Thin sausage patties cook better and make the sandwich easier to bite.
• If the sandwich does not crunch on the first bite, focus on improving the hash browns.

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