The Classic B.E.C. Is Out, This Crispy Potato Bacon, Egg & Cheese Is In

Brooke Caison
·2 min read

Yields: 4

Prep Time: 10 mins

Total Time: 40 mins

Ingredients

  • 1 tsp.

    neutral oil, plus more for brushing

  • 1 1/2 c.

    shredded Parmesan (about 2 3/4 oz.), divided

  • 1

    medium Yukon Gold potatoes, unpeeled, cut into 12 (1/16"-thick) slices

  • Kosher salt

  • 8

    slices of bacon, cut in half

  • 1/4 c.

    mayonnaise

  • 1 tbsp.

    ketchup

  • 2 tsp.

    Cajun seasoning

  • 4

    slices of American cheese

  • 4

    large eggs

  • Freshly ground black pepper

  • 1

    beefsteak tomato, thinly sliced

Directions

  1. Arrange racks in center and lower third of oven; preheat to 400°. Brush a baking sheet with a thin layer of oil. Line another baking sheet with foil, then set a wire rack inside.

  2. Sprinkle one-quarter of Parmesan in a single layer in one corner of oiled baking sheet, making a 7" x 5" rectangle. Repeat with remaining Parmesan in the other three corners of sheet, so that all four corners have a Parmesan rectangle, with the 7" side parallel to longer side of baking sheet. On top of each cheese rectangle, arrange potato slices in a single layer in 3 rows of 4 (for a total of 12), shingling so they overlap. Brush potatoes with oil; season with 1/4 tsp. salt.

  3. Arrange bacon slices on prepared wire rack. Transfer sheet with potatoes to lower oven rack and sheet with bacon to center rack.

  4. Bake until edges of potatoes are starting to brown and crisp, about 20 minutes.

  5. Meanwhile, in a small bowl, stir mayonnaise, ketchup, and Cajun seasoning until smooth.

  6. Leave bacon in oven; remove potatoes. Using a thin metal spatula, gently release each potato from sheet, keeping Parmesan layer intact. Flip so potato side is in contact with sheet.

  7. Return to oven and continue to bake until potatoes and Parmesan are crisp and brown on the edges and bacon fat is rendered, about 5 minutes more (the bacon may need a few more minutes, depending on the brand and thickness). Remove sheets from oven; turn off oven.

  8. Move bacon to one side of rack. Arrange potato sheets potato side up on rack. Top each potato sheet with a slice of American cheese. Return sheet with rack to warm oven and let sit until cheese melts, about 5 minutes.

  9. In a large nonstick skillet over medium heat, heat 1 tsp. oil. Crack an egg into a small bowl, then slide into skillet. Repeat with remaining 3 eggs. Cook, mostly undisturbed, until white is set, 3 to 4 minutes. Transfer eggs to a plate; season with salt and pepper.

  10. Arrange potato sheets with a short end facing you. Top bottom half each potato sheet with Cajun mayonnaise, 4 pieces of bacon, 1 egg, and 2 tomato slices; season tomatoes with a pinch of salt and pepper. Fold potatoes over to make a handheld sandwich.

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