Thick Cut Bacon Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange thick-cut bacon in a single layer on a rimmed baking sheet lined with foil and a wire rack if available. Bake 15–22 minutes until deep golden and crispy at edges but still slightly chewy in the center. Remove and transfer to paper towels to drain. Keep warm or reheat briefly in a skillet before assembly.

Make hash brown patties

If using fresh potato, rinse grated potato under cold water then squeeze out excess moisture in a clean towel. In a bowl combine 2 cups shredded potato, 1 beaten egg, 2 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until evenly combined. Form into four compact patties (about 1/2"–3/4" thick).

Fry hash browns

Heat a large nonstick or cast-iron skillet over medium heat and add about 2–3 tablespoons vegetable oil. When oil is shimmering, add hash brown patties (do not overcrowd) and press down lightly with a spatula. Cook 4–5 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing other components.

In a small bowl or food processor combine 1/2 cup mayonnaise, 2 tablespoons roasted red bell pepper, 1/2 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon honey, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Puree until smooth (or whisk thoroughly). Taste and adjust seasoning or sweetness. Chill until ready to assemble so flavors meld.

Halve and pit the avocado; scoop flesh into a small bowl and mash lightly with a fork. Stir in 1/2 teaspoon lemon or lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Keep slightly chunky. Taste and adjust seasoning.

Split brioche buns and spread softened butter on cut sides. Toast buns in a hot skillet or on a griddle until golden, about 1–2 minutes per side. Keep toasted side up.

Place a lettuce leaf or a small handful of baby spinach on the bottom half of each toasted brioche bun. If using tomato, add a slice on top of the greens.

Spread about 1 to 1 1/2 tablespoons sweet pepper aioli on the top bun and a thin layer of mashed avocado on the bottom bun.

Place one crispy hash brown patty on each bottom bun. Top the hash brown with two slices of the baked thick-cut bacon (or three for a taller sandwich).

Close the sandwich with the aioli-spread top bun. Press gently, slice in half if desired, and serve immediately while bacon and hash browns are warm. Serve with extra aioli on the side for dipping.