This delectable creation combines the bold, savory flavors of Braveheart Black Angus Burgers with the comforting crunch of golden hashbrown patties, the rich creaminess of melted cheddar cheese, the smoky goodness of crispy bacon, and the crowning glory of perfectly fried eggs. It's the ultimate breakfast burger experience, redefining your mornings one delicious bite at a time.
Ingredients:
For the Hashbrown Patty:
2 large russet potatoes, peeled and grated
1 small onion, grated
1 egg, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
For the Burgers:
4 Braveheart Black Angus burgers
Salt and black pepper, to taste
4 hamburger buns, split and toasted
4 large eggs
8 strips of bacon, cooked until crispy
4 slices cheddar cheese
1 avocado, sliced (optional)
1 tomato, sliced (optional)
Ketchup and hot sauce (optional)
Instructions:
Grate the peeled potatoes and onion into a clean kitchen towel. Squeeze out as much moisture as possible.
In a mixing bowl, combine the grated potatoes, grated onion, beaten egg, flour, salt, and black pepper. Mix well to combine.
Heat the vegetable oil in a large skillet over medium-high heat.
Form the potato mixture into 4 patties, pressing them firmly together. Place the patties in the hot skillet and cook for about 4-5 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside.
Season the Black Angus burger patties with salt and black pepper on both sides.
In the same skillet used for the hashbrowns, cook the burger patties over medium-high heat for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
During the last minute of cooking, place a slice of cheddar cheese on each patty and cover the skillet to melt the cheese.
In a separate non-stick skillet, heat a little oil over medium heat.
Crack the eggs into the skillet and cook to your desired level of doneness (sunny-side up or over-easy).
Place a hashbrown patty on the bottom half of each toasted hamburger bun.
Top the hashbrown patty with a Braveheart Black Angus burger with melted cheddar cheese.
Place two strips of crispy bacon on top of the burger.
Carefully slide a fried egg onto each burger.
Add optional toppings like avocado and tomato slices if desired.
Top with the other half of the toasted hamburger bun.
Serve the Hashbrown Breakfast Burger hot with ketchup and hot sauce on the side, if desired.
Looking for more recipes? Try Braveheart Steak Chilaquiles.