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Fry hash brown patties: Heat oil in a small nonstick skillet over medium heat. Add hash browns, and cook until golden brown and crispy on both sides, 5 minutes per side. Remove to a paper-towel lined plate. Wipe skillet clean.
Cook eggs: Whisk eggs and salt together in a small bowl. Place skillet over low heat, and add butter. Swirl to coat skillet in butter. Once melted, add egg mixture to skillet and cook, moving skillet up and down constantly while stirring vigorously counterclockwise with a small silicone spatula until eggs are starting to set into small curds, 1 to 2 minutes. Turn spatula around edges of eggs to loosen occasionally. Once eggs are just set but still slightly wet, season evenly with pepper and place cooked hash browns over eggs. Using a large spatula, carefully flip hash brown-topped eggs so bottom of eggs are facing up and hash browns are underneath.
Assemble sandwich: Place cheese over eggs and top with bacon. Lift one of the hash browns with a spatula and fold over second hash brown to make a sandwich. Remove and transfer to a plate. Serve immediately.