muffin and hashbrown

2 potato hash brown patties 1 english muffin 1 egg 1 breakfast sausage patty 2 strip of bacon

slice muffin in two and toast. fry hash brown in a (non-stick) pan over medium heat with 2 tsp of oil. put the oil and hash brown in together, hash brown will break up easily if the skin is not fried before it defrost. lightly beat the egg in a small bowl with fork or chopstick. heat one 1 tsp of butter or oil in pan, pour in the egg. if egg spreads too wide, fold it up or scoop it up with spatula. next put the bacon in first, then the sausage patty. leave the bacon bunched up, cuz you have to fit it on top of the sausage. press the sausage a little if it's not big/wide enough. when done, put the egg on the bottom of the muffin, then sausage and bacon on the top. sprinkle pepper and salt on hashbrown.
it's better to cook the patty and bacon last, because they will leave meat grease in the pan, which will make the hash brown and egg look black if you don't clean the pan. also if you buy pre-cut sausage, they are usually very small, so i prefer the kind that's one big blob of meat in a plastic wrap. and low sodium, thin bacon are easier to bunch up.