Ham, Cheese and Hash Brown Breakfast Sandwich with an Over Easy Egg

Ham, Cheese and Hash Brown Breakfast Sandwich with an Over Easy Egg

Ingredients:

*Thick sliced bread; I used sliced Italian

*butter

*1 TBS canola oil, plus more for frying the hash browns

*about 3 C. frozen hash browns

*black forest ham slices

*eggs; 1 egg per sandwich

*salt and pepper to taste

*sliced Colby cheese

Directions:

Butter one side of each slices of bread (2 slices per sandwich).

Toast bread in the oven or a toaster. I find that toasting several pieces of bread is easier in an oven or toaster oven; set aside.

Preheat oven to 325°

Heat a medium cast iron pan on medium high heat. Add 1 TBS of butter and enough oil to lightly cover the bottom of the pan. When the butter is melted and the pan is hot, add the hash browns in a layer on the bottom of the pan.

Season with salt and pepper. Cook for about 5 minutes or until the bottom of the hash browns start to turn a golden brown. Turn them over, you may have to turn over a section at a time.

Continue to cook for another 5 minutes or until the bottom is golden brown. You want to make sure the hash browns are crispy.

While the hash browns are cooking, heat a non stick pan to medium high heat, add 1 TBS of oil. Crack the eggs into the pan. Season with salt and pepper. When the egg whites are starting to set, gently flip them over and cook for about 30 seconds. If you like a less runny yolk, cook longer.

Time to Build the sandwich:

Place one piece of the bread ( this will be the bottom of the sandwich) on a baking sheet buttered side up. Place the hash browns onto the bread, then pile on the ham.

Add a slice of cheese (or more if you desire) on top of the ham slices. Place into the oven and cook about 3 to 5 minutes or until cheese starts melt. Remove from the oven.

Carefully add the eggs on top of the cheese and add a few splashes of hot sauce.

Top with remaining pieces of bread butters side down.

Place on plates and serve.

Enjoy!

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