Egg and Hashbrown Sandwich

1: Place butter into a large frying pan.

2: Shred one medium-sized potato and place shreds into the pan over melted butter.

3: Sprinkle with salt and flip after the bottom side is cooked to desired doneness.

4: Cook two eggs to desired doneness.

5: Cut two slices of bread, the thinner the better.

6: Place buttered side down in the pan over medium heat and place a slice of cheese on top.

7: Once cheese begins to melt, lay down one egg, followed by the hashbrowns, another egg, and optionally another piece of cheese.

8: Place the remaining piece of bread on top, buttered side up.

9: Once the bottom bread is golden brown, flip and cook the other side until golden brown.

10: For the Mayo dip, combine Mayo, strawberry jelly, and hot sauce; stir to combine.

11: Slice the sandwich in half, dip in sauce, and enjoy.