Heat oven to 400°F.
Fry bacon until crisp: Line baking sheet with foil. Place bacon on sheet in single layer; bake 15-20 minutes. Drain on paper towels. Set aside.
Mix potatoes, onion and red pepper. Heat olive oil over medium high in medium skillet. Arrange hash browns in thin layer over skillet bottom; sprinkle with salt. Cook until bottom is crisp, about 5 minutes. Flip; cook additional 3-4 minutes, until both sides are golden and crispy. Remove potatoes from skillet and set aside.
In same skillet over low heat, melt 1/2 tablespoon butter. Crack egg into skillet. Fry until whites are set but yolk remains runny. Set aside.
Meanwhile, melt remaining butter; brush 1 side of bread slices with butter. Top 1 slice, buttered-side-down, with 2 slices monterey jack cheese and the other with 2 slices, bottom-side-down, with cheddar. Layer this slice with avocado, fried egg (being careful not to break yolk), bacon and hash browns. Top with other slice, buttered-side-up, to form sandwich. Heat skillet or griddle; grill sandwich until bottom is golden, about 3 minutes. Carefully flip; cover skillet, arranging lid slightly ajar so steam can escape. Grill until second side is golden brown and cheese is fully melted, about 5 minutes.
- 3 slices thick-cut uncured bacon
- 3/4 cup peeled, grated potatoes
- 1/8 cup minced white onion
- 1/8 cup diced red pepper
- 3 tablespoons olive oil
- Salt to taste
- 1 tablespoon unsalted butter, divided
- 1 egg
- 2 slices thick white bread
- 2 slices Wisconsin Monterey Jack cheese
- 2 slices Wisconsin Aged Cheddar cheese
- 1/2 avocado, sliced