Recipes

Breakfast Sandwich with Potato Hash Browns

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Breakfast Sandwich with Potato Hashbrowns

Breakfast Sandwich with Potato Hash Browns

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 large russet potato
  • 4 eggs
  • 8 slices bacon, cooked
  • 4 slices pepper jack cheese
  • 1 large tomato, sliced
  • bread of your choice
  • butter
  • olive oil
  • salt and pepper to taste

Directions:

  1. Wash the potato throughly and shred using a large shredder.
  2. Place the shredded potatoes in a large pot and cover with cold water. Bring the pot to a boil watching it carefully so it doesn’t boil over. Remove from the stove, strain and rinse the blanched shredded potatoes in cold water to stop the cooking process.
  3. Heat a large sauté pan on the stove and add butter and olive oil (just enough to lightly coat the bottom of the pan). Add the prepared hash browns to the sauté pan, salt and pepper to taste and cook until hash browns are golden brown and crispy. Set aside until ready to serve.
  4. To make the sandwich, whisk the eggs in a bowl with salt and pepper to taste. Heat a large sauté pan on the stove and add enough butter and olive oil to lightly coat the bottom of the pan.
  5. Pour the prepared eggs into the pan and slowly rotate the pan to spread out the eggs (like you would do a crepe).
  6. When the eggs are set fold the eggs in half or rectangular and cut to fit the sandwich.
  7. To finish the sandwich, add the prepared eggs, bacon, cheese and tomatoes to the bread.
  8. Butter each side of the bread like you would do for a grilled cheese sandwich and pan sear the breakfast sandwich on each side for about 2-3 minutes or until it is golden brown and the cheese has melted.
  9. Serve with freshly made hash browns and enjoy!

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