Is it just me or is the world getting tired of your standard hamburger bun? The hash brown bun might require a bun for the bun due to how messy this sandwich is, but if you’re a fan of breakfast and burgers than this is the ultimate combination. I introduce to you the Hash Brown Bun Bacon Breakfast Burger!
Clean off some nice plump juicy ripe russet potatoes keeping the skins on or off depending on if you like skin or not.
Grate the potato on a coarse grater being careful not to destroy your hand
Soak the potato flakes in ice water to rinse off excess starch and then dry off thoroughly using a drying mechanism. I actually threw them in the oven at a low temperature to dry them off.
To make the circular shape of your hash brown buns, use something round like a Mason jar lid or tin foil folded into a circle or a small round sauce pan; let’s get creative here.
Pour some oil into a sauce pan on medium high heat along with your circle ring and take your dry dry hash brown flakes and pack them into that circle. Make sure that the circle thing you are using absorbs heat to cook the edges of the hash brown.
We fried each side for 6-7 minutes. While in between flips do not touch them.
Flip using two spatulas. One to get it from underneath and the other to keep the top covered. This can be tricky, but if you read this step by step you should be ok.
Don't forget to season!!
For the breakfast sausage portion of this we used cooked down crumbled sausage to act almost as a meaty breakfast chili sauce.
Now that you have your hash brown buns, we’re going to assembly this bastard with the following components:
Hash brown bun bottom
Cheddar cheese slice
Burger Patty
Sausage Crumbles
Ketchup Squirts
2 Bacon Strips (Crossing each other)
Fried Egg (Preferred Sunny Side Up)
Hash brown bun top
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