A while back I was researching new techniques for breakfast potatoes and I came across a recipe in Food52's genius recipes. Although the recipe is no longer there is a video with Josh Ozersky showing the procedure here.  Now that we can create the crispiest hash browns let us use that to create a breakfast sandwich that defines crispy. Ever since McDonalds introduced the egg McMuffin, everyone has created there own version, some with different breads, different meats, different cheeses, but let us do our own version this time focusing on texture. We can use the hash browns as our secret crispy element but let us not stop there, but examine other ways we can make our sandwich fantastic. First, the buttered English muffin needs to grilled in a cast iron pan to achive both taste and the perfect texture. I have experimented with different brands and even made my own to get something I'm happy with and for this application have decided to go with a extra crispy version from a local bakery. Part of being a great chef is to source out the right product. Although I love sausage based sandwiches, I think crisp bacon would be the best choice here with an additional thin slice of crispy procuitto for extra taste. The perfect egg would be just set with the yolk the consistency of jello and of course, a great slice of cheese.

Ingredients:

 1 Large Egg

 1 slice of your favorite cheese

 2 slices bacon or Prosciutto

 1 English muffin

 1 small russet potato

 salt and pepper for seasoning

 butter

Directions:

Cook bacon in a 400 degree oven until crispy then drain on a paper towel. Heat a skillet to medium high, grease an egg mold with butter and place in skillet. add more butter to the pan and when it begins to sizzle add the egg and season. Break the yolk and cook on one side until desired doneness, then remove the mold and flip the egg. Season and cook until done. Reserve until needed.

In a preheated cast iron skillet on medium heat, butter then toast a split English muffin until brown and crispy. Keep warm. Turn the heat up to medium high add some butter then grate the potato into the pan in a lacey thin layer. Season with salt and turn when crispy on the first side (about 90 seconds to 2 minutes) and crisp the second side.

Place the bottom of the muffin on a plate and add the cheese, the egg, the potatoes, then the bacon and finally the top of the muffin and enjoy.

Option: You can substitute potato chips for the potato