Texas Bacon Patty Melt with Crispy Hashbrowns

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Savory bacon-infused beef patties layered with melted cheese and grilled onions on buttered rye, paired with golden crispy hashbrowns. This American-inspired recipe, ready in about 40 minutes, combines ground beef, bacon, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 860 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, 80/20 blend ground beef
• 4 slices, finely chopped bacon
• 1 medium, thinly sliced yellow onion
• 4 slices Swiss cheese
• 4 slices rye bread
• 4 tbsp, divided butter
• 2 cups frozen shredded hashbrowns
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a bowl, combine 1 lb ground beef with 4 slices finely chopped bacon, 1/2 tsp salt, and 1/4 tsp black pepper. Form into four 4-inch diameter patties.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Cook 1 medium thinly sliced yellow onion for 8 minutes until softened and slightly caramelized, stirring occasionally, then set aside.
3. Step 3: In the same skillet, cook the bacon-beef patties over medium-high heat for 4 minutes per side until browned and cooked through. Add 1 slice Swiss cheese on each patty during the last minute to melt.
4. Step 4: While patties cook, heat 1 tbsp butter and 1 tbsp vegetable oil in another skillet over medium-high heat. Add 2 cups frozen shredded hashbrowns, seasoning with 1/2 tsp salt and 1/4 tsp pepper. Press down and cook without stirring for 5 minutes until bottom is golden and crispy, then flip and cook another 5 minutes.
5. Step 5: Butter one side of each slice of 4 rye bread with remaining 2 tbsp butter. Assemble patty melts by placing patties with cheese and sautéed onions between two slices of bread, butter side out.
6. Step 6: Heat a clean skillet over medium heat and grill each sandwich for 3-4 minutes per side until bread is toasted and golden brown.
7. Step 7: Serve patty melts hot with crispy hashbrowns on the side.