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Ingredients (7)

  • 2 large Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • 4 slices Canadian bacon
  • 2 slices American cheese
  • 2 English muffins
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Nutritional Information
  • Calories786
  • Fat32.2g
  • Saturated fat11.08g
  • Trans fat0.26g
  • Carbs92.85g
  • Fiber10.74g
  • Sugar4.47g
  • Protein34.42g
  • Cholesterol242.07mg
  • Sodium921.77mg
  • Nutritional Analysis per serving (2 servings) Powered by

For this delicious breakfast sandwich, quick hash browns combine with eggs, American cheese, and Canadian bacon.


  1. 1Grate the potatoes and, using cheesecloth, squeeze out as much liquid as possible.
  2. 2Add the oil to a large nonstick skillet on medium-high heat. Add the potatoes to evenly cover the bottom of the skillet. Press down with spatula to get potato mixture as flat as you can. Cook for 2 or 3 minutes until the potatoes are brown. Carefully flip the potatoes and cook for a few more minutes. Remove from the skillet onto paper towels. Set aside.
  3. 3Reduce the heat to medium-low and add 1 tablespoon of butter. When the butter’s melted crack in the two eggs. Arrange the Canadian bacon slices around the eggs in the skillet. Cook for 2 or 3 minutes and then add the slice of cheese on top of each egg. Flip the bacon.
  4. 4Meanwhile put the muffins in the toaster. Keep cooking eggs for 2 or 3 more minutes until the egg whites are set. When the muffins pop from the toaster, build the sandwiches.
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