The Pikey | Los Angeles, CA

As the old saying goes, the only constant in life is change. Even things that seem to stay the same don’t really; with time they erode into dust-covered semblances of what they once were. In restless Los Angeles, the rate of change feels somehow faster, the streets morphing as quickly as a time-lapse video of a forest floor in spring. Here, where the oldest landmarks barely surpass 200 years of age, our sense of history is somewhat skewed. Perhaps that explains, then, the uproar that ensued when a dive bar called Ye Coach & Horses shuttered in 2010 after a 73-year run. Its regulars were devastated, creating a passionate Facebook campaign to save the dark, somewhat sticky former hangout of British expats like Richard Burton and Alfred Hitchcock. And, if legend is to be believed, where Quentin Tarantino and Tim Roth scribbled rich, provocative dialogue for Pulp Fiction on to bar napkins. But, like the fallen acorn on the forest floor, Ye Coach & Horses fell victim to the mighty force of change, and - in true Los Angeles style - was born again as a brighter, shinier version of itself.  

Entrance to The Pikey, Los Angeles, CA

The bar at The Pikey, Los Angeles, CA

The Pikey, Los Angeles, CA

In 2012, Ye Coach & Horses’ doors opened again, this time as “The Pikey.” Just as nostalgic as many of the bar’s regulars were, new owners Jared Meisler and and Sean MacPherson (Il Covo, Roger Room, Bar Lubitsch), took great care in restoring the space and retaining its charming English pub feel. In many ways, The Pikey is strikingly familiar: cozy red booths line bric-a-brac covered walls, a curving wooden bar offers a place to perch and enjoy a pint, a Union Jack presides over the festivities. Meanwhile, quite a few inarguable improvements have been made: a kitchen that was once the next-door Curry Palace is now the workspace of a Michelin-starred chef, a former storage space is now decorated with portraits of Maharajas and offers a place for both dancing and sports-viewing, and of course, those old sticky carpets have been replaced with crisp, clean tile floors.

The Pikey, Los Angeles, CA

Patio Seating at The Pikey, Los Angeles, CA

Hallway to the Maharaja Room at The Pikey, Los Angeles, CA

The Maharaja Room at The Pikey, Los Angeles, CA

The Pikey, Los Angeles, CA

As we learned on a recent trip abroad, English charm is also subject to the force of change: the food that gave England its once poor culinary reputation has been replaced over time with inventive, worldly, farm-to-table style fare - enough to make Jamie Oliver proud. So it’s only fitting that Meisler and MacPherson chose to hire Ralph Johnson, former Chef de Cuisine at The Spotted Pig - April Bloomfield’s legendary restaurant that, among other things, is credited with popularizing Britain’s gastropub phenomenon in the United States. Hailing from East Dulwich, London, Johnson creates food that proves that the British classics don’t need to be reimagined to be delicious, especially when prepared properly and with high-quality ingredients. His menu features quintessential British favorites from Shepherd’s Pie to Welsh Rarebit, all offered with a tall bottle of tangy HB Sauce on the side. If that’s not enough to make a British expat homesick, there’s even a proper Sunday roast each week, served with stuffing, Yorkshire pudding, and gravy - Hitchcock and Burton would surely be proud. 

A booth at The Pikey, Los Angeles, CA

The bar at The Pikey, Los Angeles, CA

 Brunch was born in 19th Century England after all, so it’s only appropriate that The Pikey would offer a British spin on L.A.’s favorite meal. While there’s something a little peculiar about walking through a heavy curtain and into a dark bar on your way to your morning meal, once you head to the right, you’ll find that the former-Curry Palace side of the restaurant offers plenty of light by which to sip your mimosa. Or, if you’re willing to accept a bit of noise from Sunset Boulevard, there’s a charming, flower-lined patio out front. On our recent visit, we found a perch in the restaurant side, just under a skylight, with a good view of Chef Johnson’s gleaming white-tiled open kitchen. 

Open Kitchen at The Pikey, Los Angeles, CA

Skylight Cocktail Menu at The Pikey, Los Angeles, CA

Aperol Spritz at The Pikey, Los Angeles, CA

When brunching at a pub, a cocktail is a must, so we chose from the menu hanging in the skylight just above our heads. The Aperol Spritz was exactly what you’d hope it to be: bright, fizzy, and citrusy with just a hint of bitterness, in the prettiest pink-to-orange gradient. [Side note: can we please nominate this drink as the new Mimosa? It’s light enough that drinking it before noon still feels pleasant, but it’s got some serious depth of flavor - plus, it looks so much more glamorous.]

Aperol Spritz at The Pikey, Los Angeles, CA

Crumpet with Honeycomb & Clotted Cream at The Pikey, Los Angeles, CA

Biscuit with Maple Butter at The Pikey, Los Angeles, CA

Crumpet with Honeycomb & Clotted Cream at The Pikey, Los Angeles, CA

To begin, we’d wholeheartedly recommend a house-made pastry. For those missing the U.K., the Crumpet with Honeycomb and Clotted Cream is a must, if for no other reason than the dollop of absolutely luscious homemade clotted cream on top (why is clotted cream not a thing in the U.S.?). The pillowy crumpet comes to the table warm enough to soften the honey and cream on top, and the gently salted dough becomes a perfect sponge for all that sweet, creamy topping. If crumpets aren’t your thing, you can’t go wrong with the Homemade Biscuits with Maple Butter. While biscuits and butter feel more typical of an American brunch, The Pikey’s version is not to be overlooked: these are surprisingly crisp on the outside, soft and sweet on the inside, and are served with a hearty helping of creamy, salty-meets-sweet whipped butter. 

Biscuit with Maple Butter at The Pikey, Los Angeles, CA

Biscuit with Maple Butter at The Pikey, Los Angeles, CA

Full English Breakfast at The Pikey, Los Angeles, CA

British Expats will appreciate the impressively authentic Full English: an absolutely gorgeous mess of fried eggs, sausage, bacon, beans, roasted tomato, and mushroom, served atop a thick slice of toast. The perfect bite has just a bit of everything - firm beans in a gently spiced tomato sauce, juicy sausage packed with fragrant fennel, perfectly crisp and salty bacon, tender roasted vegetables, runny egg yolk, and a bit of sweet, soft bread. Sure, there’s no black pudding, but we have a hard time imagining an Angeleno going for black pudding, anyway. 

Full English Breakfast at The Pikey, Los Angeles, CA

Full English Breakfast at The Pikey, Los Angeles, CA

Full English Breakfast and Fish & Chips at The Pikey, Los Angeles, CA

Fish & Chips at The Pikey, Los Angeles, CA

We couldn’t walk out of The Pikey without sampling the Fish & Chips, perhaps the most wonderful of British innovations (after the invention of brunch, of course). This version lives up to the best of what we tasted in London - the thick breading was light and not at all greasy, and the fish inside was flaky, tender, and moist. On the side is a deliciously simple tartar sauce and a heap of wonderfully crispy thrice-cooked chips (rumored to be Heston Blumenthal’s recipe). We even loved the lightly dressed spears of romaine propped somewhat perplexingly on top - a bite of cool, crisp lettuce is somehow exactly what this indulgent plate of fried food needs. 

Fish & Chips at The Pikey, Los Angeles, CA

Sure, the bar stool that Hitchcock once perched on is probably in a dumpster somewhere, and the napkin that played canvas for a bit about a Royale with Cheese is surely gone, but there’s still a palpable sense of history at The Pikey - enough to satisfy even the most nostalgic of Angelenos. Change may be unstoppable, but perhaps we can meet it somewhere in the middle with a cold pint of beer and a heaping plate of chips, under the storied ceilings of The Pikey.

The Pikey, Los Angeles, CA

The Pikey, Los Angeles, CA

The Pikey, Los Angeles, CA

The Pikey
7617 Sunset Blvd
Los Angeles, CA 90046

Akasha | Culver City, CA

It’s hard to imagine a time when words like “seasonal,” "local," and “sustainable” weren’t necessary bylines on every restaurant menu. In today’s market, concepts like these are all but obligatory - but just under ten years ago, when Akasha Richmond opened her namesake restaurant in the historic Hull Building in Culver City, things looked a little different. Healthy eating at the time often conjured images of alfalfa sprouts and mashed yeast, and thoughtful details like biodegradable takeout containers were enough to warrant commentary from the likes of S. Irene Virbila. But Richmond forged on, developing an organic, farm-to-table menu that remains both surprising and innovative, sourcing biodynamic wines and craft cocktails, and offering a robust set of options for vegans and vegetarians… any of that sound familiar?

Akasha Restaurant in the historic Hull Building, Culver City, CA

Akasha Restaurant, Culver City, CA

Café space at Akasha Restaurant, Culver City, CA

Indeed, Akasha Richmond was doing all those things before they were cool; even at the risk of being labeled “crunchy-granola.” And when you dig a little deeper into Richmond’s past, it's apparent that such a title wouldn’t be so far off the mark: while she’s a self-taught cook who learned her craft at home under the guidance of family, Richmond’s love affair with cooking truly began while living at an ashram and working for Yogi Bhajan at The Golden Temple, a famed vegetarian cafe that once catered to Hollywood’s elite. So it’s no wonder that a healthy dose of crunchy-granola makes its way into her cuisine, though when set amongst a well-rounded menu with influences reaching as far as India and the Middle East (a result of her extensive world travels as a personal chef to the stars, no doubt), it’s hardly noticeable. Especially when that granola is really, really good. 

Akasha Restaurant, Culver City, CA

Akasha Restaurant, Culver City, CA

Akasha Restaurant, Culver City, CA

Even today, when the restaurant landscape is saturated with responsibly-sourced, healthful options, the cuisine at Akasha remains relevant. There’s no question that a nourishing, healthful meal is what our bodies need - and by crafting thoughtful, elevated cuisine using those healthful ingredients, Richmond is able to translate that need into a want. At dinner, farmers market vegetables are paired with fragrant herbs and luxurious cheeses, pasture-raised meats are enhanced with exotic spices, and onion rings are made impossibly crispy using only gluten-free and vegan ingredients. At brunch, farm eggs are served alongside grass-fed steak, house-made granola is submerged in fresh almond milk, and buttermilk pancakes are made hearty with whole wheat flour. The result is a menu packed with all the favorites you’d hope to find, made with ingredients you can feel good about. 

Lemon Bird Preserves available at Akasha Restaurant, Culver City, CA

Patio at Akasha Restaurant, Culver City, CA

Bar area at Akasha Restaurant, Culver City, CA

Prosecco Fizz (front) and Seasonal Sangria (rear) at Akasha Restaurant, Culver City, CA

Even the cocktail list at Akasha is infused with choice produce - our Prosecco Fizz came topped with a dollop of vibrant fresh sorbet, and the Seasonal Sangria is garnished with chopped peaches and plump raspberries. If your cocktail doesn’t meet your daily fruit quota, the Fresh Fruit Salad will fill the gap - apples, berries, and mangoes are married with just a touch of local honey, and optional greek yogurt is available for an added burst of protein. 

Seasonal Sangria at Akasha Restaurant, Culver City, CA

Fruit Salad at Akasha Restaurant, Culver City, CA

Fruit Salad at Akasha Restaurant, Culver City, CA

Shakshouka at Akasha Restaurant, Culver City, CA

If vegetables for breakfast are your jam, then look no further than Akasha’s Shakshouka - two eggs are baked to jammy-perfection in a sea of saffron tomato sauce and tender braised greens, accented with a hint of spice and dotted with salty, tangy feta cheese. On the side, two slices of lightly charred ciabatta offer a vehicle for leftover sauce - and are especially useful for scraping up those stuck-on bits around the edges (in our opinion, the very best part). 

Shakshouka at Akasha Restaurant, Culver City, CA

Seasonal Sangria, Buckwheat Waffle, Prosecco Fizz, Fruit Salad, and Shakshouka at Akasha Restaurant, Culver City, CA

Buckwheat Waffle at Akasha Restaurant, Culver City, CA

Perhaps the most perfect example of sinful-meets-healthful can be found in the Buckwheat Waffle. Here, a crispy-on-the-outside, warm-and-fluffy-on-the-inside waffle is made wholesome with buckwheat, offering a texture that feels both substantial and comforting. On top, a lightly salty cinnamon butter gently melts beneath warm caramelized bananas and luscious salted caramel sauce, filling the waffle’s nooks and crannies with a melt-in-your-mouth ambrosia. Maybe we’re suckers for that moment when sweet meets salty, but to us, it doesn’t get much better than this. 

Buckwheat Waffle at at Akasha Restaurant, Culver City, CA

Buckwheat Waffle at at Akasha Restaurant, Culver City, CA

Buckwheat Waffle at at Akasha Restaurant, Culver City, CA

Whether it was all that time spent practicing with Yogi Bhajan or just some natural sixth sense, Akasha Richmond somehow knew what was next for Los Angeles’ food scene long before we did. By achieving decadent flavors with natural, responsibly-sourced ingredients, Akasha meets us at the intersection of what we want and what we need. 

Akasha Restaurant in the historic Hull Building, Culver City, CA

Akasha Restaurant in the historic Hull Building, Culver City, CA

Akasha
9543 Culver Boulevard,
Culver City CA 90232
 

Apple Oatmeal Griddle Cakes

Fall is officially here, and with it, pumpkin everything. As much as I love all manner of squashes, it's about time that another fall darling has her day in the sun: the apple. Today we celebrated this sweet, crisp autumn treat by slicing it oh-so-thinly and tucking it inside a hearty, satisfying oatmeal griddle cake. It was divine, and you should absolutely try it, too. (And yes, a griddle cake is just a fancy term for a pancake. But "griddle cake" sounds so much more rustic and satisfying, doesn't it?)

This recipe is simple enough to whip up in the morning before you go to work (they're a breeze to whip up in the blender!), or can be made in large batches and frozen to be enjoyed throughout the week. Packed with fall flavors like apple, cinnamon, maple, and pecan, these beauties are hearty enough to keep you focused and full until lunch. Oh, and did I mention that they're gluten- and dairy-free? What more could you ask for?

 

Ingredients

• 1 1/2 cups gluten-free quick cooking rolled oats (or more if desired)
• 1 cup almond flour 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon 
• 1/2 tsp salt 
• 1 c Maple Pecan Malk (or, 1 c non-dairy milk of choice + 1 tbsp maple syrup)
• 2 tbsp maple syrup
• 2 tbsp melted vegan butter 
• 2 eggs 
• 1 tsp vanilla extract 
• 1 - 2 apples, very thinly sliced (a mandoline helps) 

Method

1. Place one cup of the oats into a blender, and blend until the oats have reached a flour-like consistency.

2. Add the almond flour, baking soda, baking powder, cinnamon, and salt to the blender carafe and pulse to combine. 

3. Add the wet ingredients to the blender: Malk (or non-dairy milk), maple syrup, melted butter, eggs, and vanilla. Blend until well combined, about 30 seconds.

4. Add remaining 1/2 cup oats and blend until just combined (this step allows for larger pieces of oats in the mixture, which adds a nice texture). Let mixture rest about 10 minutes - it will thicken during this time. If, after ten minutes, the mixture is still thinner than you'd like, add another 1/2 to 1/2 cup oats and blend again to combine. 

5. While the batter mixture is resting, preheat a nonstick or cast iron skillet over medium low heat. If desired, lightly grease the skillet with more butter or oil (if your skillet is truly nonstick, you can skip this step). 

6. Working in batches, add heaping quarter cups of batter into the hot skillet, gently spreading the mixture into circular shapes if needed. Arrange 3-5 apple slices on top of each griddle cake as they cook, and gently press into the batter. Once the edges begin to appear dry and the bottom sides are golden brown (about 3-4 minutes), flip each griddle cake and cook for another 3-4 minutes, or until the apples have begun to caramelize and the cake has cooked through.

7. Transfer to a 200 degree F oven to keep warm or serve immediately with yogurt or maple syrup. 

Makes 4 servings. 

This recipe was inspired by Live Simply's Busy Morning Almond-Oat Pancakes!

Beachside Restaurant and Bar | Marina del Rey, CA

For the average Angeleno, a beachfront meal is a rare delight that occurs only once in a blue moon (unless, perhaps, you’re a paddle board yogi and you consider a sandy post-savasana protein bar a meal) - a fact that we’ve repeatedly lamented. It seems criminal that we bask so often in breezes chilled by our old friend the Pacific, yet meeting the majestic body of water face-to-face for a check-in over brunch is not a regular part of our routine. Fortunately, this transgression can be easily rectified, as we have stumbled upon another wonderful ocean-view brunch spot to add to our list: Beachside Restaurant and Bar in Marina del Rey. 

Beachside Restaurant & Bar at Mother's Beach, Marina del Rey, CA

Beachside Restaurant & Bar, Marina del Rey, CA

Beachside Restaurant & Bar, Marina del Rey, CA

As with many of the Marina’s most loved dining establishments, Beachside is nestled inside a hotel - in this case, the charming Jamaica Bay Inn, overlooking the picturesque Mother’s Beach. Stumbling across the honey-colored hotel and the little stretch of sand it borders is the most pleasant surprise; who knew there was a calm little wave-free bit of beach tucked in amongst the towering masts and sprawling pavement of Marina del Rey? And that just steps away, an inviting spot to enjoy a cocktail and soak in the afternoon awaits? And certainly no one knew that such vacation-like revelry could be achieved with free parking - if they did, it would be impossible to get a table at Beachside. 

Beachside Restaurant & Bar, Marina del Rey, CA

Beachside Restaurant & Bar, Marina del Rey, CA

Brunch spread at Beachside Restaurant & Bar, Marina del Rey, CA

Fortunately, for the moment, it’s not impossible, and an authentically beachside brunch is completely within your grasp. In fact, Chef Victor Gonzalez’s popular brunch menu is served each and every day, so even a Wednesday beachside brunch is completely within your grasp. As any good hotel restaurant should, Beachside offers staples to suit any taste: there are options for the health conscious, for those with dietary restrictions, and for those who prefer something simple. But amongst the staples there are creative twists to be found, as well: Frangelico custard makes an appearance in the French Toast, crab cakes provide a hearty base in the Benedict, herbed tomato confit mingles with mushrooms in the omelet. 

Beachside Restaurant & Bar, Marina del Rey, CA

Bloody Mary & Mimosa, Beachside Restaurant & Bar, Marina del Rey, CA

A trip to Beachside feels like a mini-vacation, so indulging in a brunch cocktail is pretty much mandatory. The classics are well-represented at Beachside’s bar, from the obligatory bubbly mimosa to the savory-meets-spicy-meets-alcohol enigma that is the Bloody Mary. For something unexpected, turn to the craft cocktail menu, where the libations are both creatively constructed and named (next time, we’re totally ordering the “Beach, Please”). For a taste of summer in a glass, we love the Strawberry Basil Martini, a simple and refreshing vodka cocktail loaded with fresh fruit and garnished with a fragrant basil leaf. 

Bloody Mary, Mimosa, and Strawberry Basil Martini at Beachside Restaurant & Bar, Marina del Rey, CA

Beautiful brunch spread at Beachside Restaurant & Bar, Marina del Rey, CA

Crab Cake Benedict at Beachside Restaurant & Bar, Marina del Rey, CA

Crab Cake Benedict at Beachside Restaurant & Bar, Marina del Rey, CA

Brunching near the ocean surely calls for some fruits de mer, and the Crab Cake Benedict will fit the bill - two light and tender jumbo lump crab cakes are topped with perfectly poached eggs and are drizzled with a delicate pink blood orange hollandaise, while baby asparagus and peppery arugula offer a bit of crunch and earthiness. Or, for something to fill the hungriest of bellies, there is the Three Little Piggies - an impressive twist on a breakfast sandwich. Served alongside a cast iron skillet-full of crunchy potatoes, this almost-burger is loaded with ham, prosciutto, and bacon, then layered with a fried egg, cheese, and avocado. A slathering of bright lemon aioli, some crisp arugula, and confit tomato balance out the rich flavors in this immensely satisfying dish. 

Three Little Piggies breakfast sandwich at Beachside Restaurant & Bar, Marina del Rey, CA

Greek Yogurt & Fresh Berries at Beachside Restaurant & Bar, Marina del Rey, CA

Keeping brunch light and sweet doesn’t always amount to boring, as Beachside’s take on Greek Yogurt & Fresh Berries proves. Thick, creamy greek yogurt is dressed up with plump blackberries and strawberries, plenty of lightly toasted sliced almonds, and a drizzle of fragrant lavender honey. With two crunchy biscotti on the side, this surprisingly substantial meal is exactly the kind of breakfast you’d want on vacation (especially on day three or four, after you had indulged in French Toast a few too many times).

Greek Yogurt & Fresh Berries at Beachside Restaurant & Bar, Marina del Rey, CA

French Brie Omelet at Beachside Restaurant & Bar, Marina del Rey, CA

If greens and protein are more up your vacation-meal alley, the French Brie Omelet provides plenty of healthy veggies and protein, along with a bit of rich, creamy brie to make it feel special. We loved the heaps of shiitake mushrooms, confit tomato, and spinach tucked inside the envelope of fluffy egg, and were predictably pleased to see a generous helping of green salad on the side (as always, balance is key, brunchers). 

French Brie Omelet at Beachside Restaurant & Bar, Marina del Rey, CA

Breakfast Enchiladas at Beachside Restaurant & Bar, Marina del Rey, CA

Our favorite dish of all came to the table looking like a mountain of delicious confettisurrounded by a moat of thick red sauce. The base of that mountain was, in fact, Breakfast Enchiladas: three crisp tortillas chock-full of scrambled eggs, potatoes, and chicken chorizo. The confetti, of course, was mounds of salsa, fresh guacamole, shredded cabbage, and sour cream. Dressed with a savory, slightly spicy red sauce, there is simply nothing to argue with in this dish - it is beautifully presented, incredibly satisfying, and packed with flavor. 

Breakfast Enchiladas at Beachside Restaurant & Bar, Marina del Rey, CA

Fried Chicken & Frangelico Custard French Toast at Beachside Restaurant & Bar, Marina del Rey, CA

For the bruncher who is ever plagued by the choice between sweet or savory, Beachside offers their twist on chicken and waffles: Fried Chicken & Frangelico Custard French Toast. Triangles of soft, creamy, hazelnut-scented French Toast are dusted with a hint of powdered sugar and a sprinkling of fresh berries. On top is a pat of luscious cinnamon honey butter, and on the side, crisp fried chicken tenders offer hearty, savory contrast. Once drizzled with a bit of maple syrup to marry the flavors together, you’ve got heaven in a bite. 

Fried Chicken & Frangelico Custard French Toast at Beachside Restaurant & Bar, Marina del Rey, CA

Ending brunch with cookies is never a bad idea - chocolate chip cookies at Beachside Restaurant & Bar, Marina del Rey, CA

Beautiful views of Mother's Beach from Beachside Restaurant & Bar, Marina del Rey, CA

When the long brunch lines and jumbled parking signs of inland Los Angeles have got you down, remember that a mini-vacation is well within reach at Beachside - and that the Pacific Ocean has been waiting patiently for you to join her for brunch. Don't leave her hanging. 

Beachside Restaurant & Bar, Marina del Rey, CA

Beachside Restaurant & Bar
4175 Admiralty Way
Marina del Rey, CA 90292

Note: this post was created in collaboration with Beachside Restaurant & Bar.
As always, all opinions are our own! 

The Ultimate Brunch Burger

My boyfriend claims he invented the brunch burger.

Long before I was following the LA brunch scene, instagramming my meals, or geeking out over my favorite chefs, he was just a high school kid combining a bunch of ingredients he liked between 2 pieces of bread. After a long day at school, he would grill up beef patties, and layer a bun with a burger, frozen hash browns, a fried egg and some mayo with cracked black pepper. (Side note-- how impressive is it that he was crafting this meal in high school? I'm lucky to have such a good cook in my house!). This was a meal he loved and loved to make. Nowadays, we see similar versions on every great brunch menu around town. Okay, maybe some restaurants have been serving up brunch burgers for years, but we like to think he created it in his Southbay kitchen.

So when I started brainstorming brunch recipes, I turned to the people closest to me, and my boyfriend's story served as inspiration. We crafted this recipe together, after much testing in our small kitchen, and we were both very happy with the final results. It might have a few more ingredients than that original version and is certainly made with a bit more skill, but it still has the heart of his old meal and provides the same comfort.

Ingredients

• 2/3 lb ground beef (we recommend 80/20 for this recipe)
• 2 buns (choose something hearty that will stand up to a big burger)
• 2 eggs
• 1 russet potato
• 2-4 slices cheddar cheese 
• 1 cup arugula
• 3 T mayonaise
• 1 T sriracha
• 1/2 T honey
• Canola oil or other oil with high smoke point
• 1 T butter
• salt and pepper

Method

1. To make the sauce, mix together mayonnaise, sriracha, honey and fresh cracked pepper in a bowl and set aside in the fridge.
2. Prep the hash browns. Peel and grate potato. Place grated potatoes in a tea towel or cheese cloth and ring out the excess water. Microwave drained potatoes for 1 minute. Season potatoes with salt and pepper.
3. Prep the burger patties. Divide ground beef into 2 chunks and form 2 wide and flat patties. Burgers will shrink up when cooked. Season liberally with salt and pepper on both sides.
4. Heat up 1-2 tbsp oil in a pan. Drop about 2 Tbsp. of the potatoes in the heated oil and fry for 2 minutes on each side until golden. Set aside on a paper towel to absorb some excess oil.
5. Using the hot pan from the potatoes, cook 4 slices of bacon 3-5 minutes on each side until cooked through and slightly crispy.
6. Heat up a grill pan with some oil and place burgers on pan when hot. Cook about 2 minutes on each side for medium doneness. Once cooked, take burgers off pan and top with 1-2 slices cheese and cover to melt. We place them in the microwave since we don't have a lot of space!
7. Carefully wipe any brown bits out of the first pan and discard. Add 1 tbsp butter and bring to medium-low/medium heat. One at a time, crack 2 eggs into a ramekin and add to pan. Cover pan and cook for about 2 minutes until egg whites are set, but yolk is still running.
8. Toast bun if desired.
9. Put it all together! Start at the bottom with the sriracha mayo, then a bunch of arugula, then the burger with cheese, hash brown, 2 slices of bacon in a criss cross, fried egg, and a little more sriracha mayo and the top bun. Enjoy!

Makes 2 burgers. Prep/Cook time ~ 45 minutes.