How To Make A Breakfast Sandwich That's SO Much Better Than The Deli's

New York delis have perfected the breakfast sandwich. The ultimate order — especially on Sundays — goes something like this: “bacon, egg, and cheese....sausage, hash browns, ketchup, and hot sauce on a roll.” It sounds aggressive but in sandwich-form, the crisp potatoes, drippy egg, and savory bacon-sausage combo can be a welcomed treat (or remedy to right the ship).
The only way to improve on it? Learn to whip up the perfect breakfast sandwich at home! (This writer is not going to say she snagged her boyfriend because of this sandwich, but it certainly didn’t hurt her case either — he still tells people she wooed him with two meats!) Here’s how you make it...
3 strips bacon
1 sausage, halved lengthwise
1 frozen potato patty
1 large egg
1 tbsp ketchup
1 roll, split
1 tbsp minced chives
3 to 4 dashes hot sauce
1 to 2 slices American cheese
Put the bacon in a skillet (cast-iron if you have it) and cook on medium heat, flipping once, until crisp, about six minutes. Transfer bacon to a paper towel–lined plate to drain; reserve drippings in the skillet.
Return the skillet to medium heat. Add the sausage, flipping once until browned and heated through, about five minutes; transfer to plate. Add the potato patty to the skillet and cook as the label directs; set aside.
Heat one teaspoon remaining drippings or olive oil in a small nonstick skillet over medium heat. Crack the egg into a small cup, then slide into the skillet and cook until whites begin to set, about one minute. Cover and cook until whites are firm, about two more minutes.
Spread the ketchup on the bottom roll half. Top with the cooked potato patty, chives, fried egg, hot sauce, sausage, bacon, American cheese, and the top roll half. Serve immediately.

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