In a large saute pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon and reserve on a plate line with paper towel.
Add onion and rosemary to the pan and cook, stirring occasionally, until onions soften and begin to brown, about 8 to 10 minutes. Season with salt and pepper to taste. Remove from pan heat, pluck out the rosemary and reserve cooked onions.
Peel the potatoes and grate them on the side of a box grater. In a medium bowl, mix shredded potatoes, 1 ½ teaspoons salt and ¼ teaspoon black pepper.
Before cooking, combine onions, sour cream and reserved bacon in a small bowl.
Heat a large skillet over medium heat and add canola oil. Form potatoes into 8 evenly sized discs, and add 4 of them to the skillet. Top them with equal amounts of onion mixture, then place remaining potato discs on top to form 4 stuffed hashbrowns.
Cook hash browns until brown and crisp, about 4 to 5 minutes per side.
Optional: top with fried egg.
Recipe by Allons-Eat! at https://www.allonseat.com/stuffed-hash-browns/