Americana! Beans 'n Patty Melts 'n MOTORCYCLES

Ok, there were no motorcycles. The beans, that magical fruit (not a fruit, where is the 4th-grade schoolyard rhyme fact-checking board!?) were delightfully simple. Being simple folk, we emptied a can of Busch's into a pot along with the last 2 sausages (and some meatloaf that was leftover still after a week of bein' carved up fer paninis), heated, ate, and farted (TEE HEE I WROTE FARTED ON THE INTERBLOGOTUBES- I WIN HUMOUR).

That being consumed, we picked up some more amazingly delicious Rajun Cajun and prepared to go where countless short-order cooks have gone before: the patty melt (I do like melts, if you hadn't noticed). This massive undertaking was undertaken at my loyal and multiplicitable sous chef's place (the same that helped with the fried rice and hijacked the fajitas), so I made many a melt while they made hash browns. To make the patty melts was a two step process outlined in the name: make the patties, then melt them. The patties followed a classic family recipe:

Meat
Garlic (lots)
Worchestershire sauce
(Onions, garlic's steadfast companion, can be added but we didn't. Also, someone was all "throw in teriyaki sauce!" so we did.)

For the melting portion, I used store-brand whole-wheat bread, schlepped on a patty and some cheese, another piece of bread, more meat 'n cheese, then fried 'er up good. I wasn't used to the stove, so there were... complications with the first iteration, but the later ones turned out nicely, if a little greasy.

The Hash Browns were made by shredding the potatos, heating up a pan with some oil, coating the bottom with potato, then lidding and waiting. At this point they were also flavored liberally with salt and pepper. They were flipped once, then the process was repeated for maaaaaany potatoes. Add in some store bought cole slaw and you have a delicious and horribly non-nutritious meal for the eatin'. Om nom nom.