Bacon, Egg & Hash Brown Grilled Cheese Sandwich

The perfect brunch sandwich

Course Breakfast
Cuisine American
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 2 sandwiches
Calories 906 kcal
Author Michelle


  • 1 russet potato peeled
  • 4 slices bacon thick-sliced works the best
  • 2 eggs
  • 4 slices white bread
  • 2 tablespoons butter very soft
  • 6 ounces sharp cheddar cheese shredded


  1. Place peeled potato in a small saucepan, cover with cold water and bring to a boil over high heat. Once it reaches a boil, reduce the heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
  2. Meanwhile, fry the bacon in a large (12-inch) cast iron skillet (use stainless steel if you don't have cast iron) until crisp. Remove from the skillet to a paper-towel lined plate to drain. Pour the bacon drippings from the pan into a small bowl and set aside.
  3. Return the pan to the burner (do not wipe out the pan) over medium heat and fry the eggs to your desired degree of doneness (you can cook them the whole way through, leave the yolk runny, whatever your preference). Remove the eggs to a small plate and cover with foil to keep warm.
  4. Once the potato is cool enough to handle, grate with the large holes of a box grater. Heat your skillet over high heat and then measure the reserved bacon drippings. Add 2 tablespoons to the hot skillet (if you don't have quite 2 tablespoons, use vegetable or canola oil to make up the difference). Spread the shredded potatoes in a thin, even layer over the bottom of the skillet. Season with salt and pepper and cook for 5 minutes, or until golden brown on the bottom. Don't try to turn them or move them until the 5 minutes is up! Once brown, use a wide spatula to flip the potatoes over and cook on the other side for 3 to 5 minutes, or until golden brown as well. Once finished, remove the hash browns to a plate.
  5. Reduce the heat to medium-low. Butter all of the slices of bread, making sure to spread the butter over the entire surface of the bread to the edges. Place two pieces butter-side down in the skillet, and then top each slice of bread with a quarter of the cheese, half of the potatoes, one egg, two slices of bacon and the remaining cheese. Top with another slice of bread, buttered side-up. Cook until the bottom is golden brown, then carefully flip the sandwich and continue to cook until golden brown on the other side, about 5 to 7 minutes total. Slice in half and serve!

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Bacon, Egg & Hash Brown Grilled Cheese Sandwich
Amount Per Serving
Calories 906 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 32g200%
Cholesterol 312mg104%
Sodium 1232mg54%
Potassium 732mg21%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 3g3%
Protein 39g78%
Vitamin A 1440IU29%
Vitamin C 6.1mg7%
Calcium 782mg78%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.