Crispy BLT with Homemade Hash Browns Recipe

A hearty BLT topped with a golden homemade hashbrown and a runny fried egg — breakfast and lunch in one.

• 2 tbsp butter, softened
• 3 slices of bread
• 1/4 cup shredded cheddar cheese
• 4 slices streaky bacon
• 1 tsp oil (avocado, sunflower or canola)
• 1 egg
• 3 pieces lettuce
• 1/2 large tomato, sliced

Hashbrown:

• 2 tbsp oil + 1 tbsp melted butter
• 1 medium potato, peeled and grated
• 1/4 small onion, peeled and grated
• 1/4 tsp salt
• 1/4 tsp pepper

To Serve:

• Salt, pepper and ketchup

• Start with the hashbrown. Heat the oil and melted butter in a small frying pan. Combine the grated potato and onion, then squeeze out any excess liquid with your hands and pat the mixture dry with kitchen towels. Season with salt and pepper, shape into a thin patty and fry for 5 minutes on one side. Flip and fry for another 5 minutes until golden and crisp. Keep warm in a very low oven if needed.
• Butter both sides of the bread using all the softened butter.
• Heat a griddle or heavy pan and toast the bread until griddle marks appear. Turn the slices, sprinkle cheese on one slice and continue toasting until both sides are golden and the cheese has melted. If needed, pop the cheese-topped slice briefly under a grill to finish melting.
• Cook the bacon on one side of the griddle for a minute, then drizzle the oil onto the other side. When the oil is hot, crack the egg onto the griddle. Turn the bacon over and cook until crisp and the egg white is set but the yolk remains runny, about 2–3 minutes. Turn off the heat.
• Assemble the BLT: place the cheese-topped toast on the base, add sliced tomato, two slices of bacon and a little ketchup, then top with another slice of toast. Add lettuce, the hashbrown, the remaining bacon, the fried egg and finish with the third slice of toast. Season with salt and pepper and serve with extra ketchup if you like.

Nutrition