Categories: Breakfast

Ingredients

• 3 tbsp. unsalted butter
• 1 leftover baked potato, cubed
• 1 small onion, chopped
• 2 hero rolls, split in half
• 2 thin slices ham
• 4 slices cheese, such as cheddar, America or Muenster
• 6 large eggs
• 1 tbsp. milk or cream
• 1/4 tsp coarse salt
• Black pepper
• 8 slices cooked bacon
• 2 cooked sausage patties or 4 cooked small breakfast links, halved
• Ketchup and hot sauce, such as Tabasco

Directions

1. Preheat a toaster oven or the oven to 325. Heat a large skillet over medium heat. Add 1 tbsp. of the butter, the potatoes, and onions, and fry over high heat, pressing down with a spatula to create rustic, crispy hash browns, about 10 minutes. Transfer to a plate; set the skillet aside.

2. Meanwhile, spread 1 tbsp. butter over the cut sides of the tops of the rolls. Place the ham and then the cheese on the bottom half of the rolls. Arrange on a tray or baking sheet and heat in the toasted oven or oven for about 2 to 3 minutes, until the cheese is melted.

3. While the cheese is melting, whisk the eggs, milk, salt, and pepper to taste together in a bowl. Melt the remaining tbsp. butter in the skillet. Add the eggs and scramble until just set, about 2 minutes.

4. Arrange the bacon and sausage on the melted cheese. Spoon the eggs over the bacon and sausage. Top with the hash browns. Squirt with some ketchup and hot sauce. Cover with the top half of the toasted rolls and press down gently. Cut the sandwiches in half and serve, or wrap in parchment or foil to go.

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