Breakfast Sandwich with Crispy Potato Cakes

A hearty, filling and nutritious breakfast for on-the-go, or enjoying at home.

READ RECIPE
DISH

Breakfast/Brunch

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

  • 340 grams Frozen Hash Brown Shreds
  • 2 teaspoons Neutral Oil or Butter
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 225 grams Cottage Cheese
  • 1–2 tablespoons Chili Paste, to taste
  • ¼ teaspoon Garlic Powder
  • 2 tablespoons Fresh Chives, chopped and divided
  • 4 Large Eggs
  • Handful of Rocket Leaves
  •  1 Large Tomato, sliced into 4 thick slices
  • Flaky Sea Salt and Freshly Ground Black Pepper, to taste

Method

  • Heat a large, heavy nonstick skillet over medium-high heat and add the oil or butter.
  • Divide the frozen hash brown shreds into four equal portions (about ¾ cup each).
  • Place one portion in the skillet and spread into an even 3½- to 4-inch round, about ¼- to ⅜-inch thick. Press firmly with a spatula to compact the shreds.
  • Cover with a lid and cook for 2 to 3 minutes to help the potatoes cook through. Remove the lid and continue cooking, pressing occasionally with the spatula, for 3 to 4 minutes, or until the bottom is deeply golden and crisp.
  • Carefully flip the potato round, season with the salt and pepper, and cook uncovered for another 3 to 4 minutes, or until the second side is golden brown and crispy.
  • Repeat with the remaining potato rounds, adding additional oil or butter as needed.

  • Preparing the Sandwiches
  • Meanwhile, combine the cottage cheese, Calabrian chili paste, and garlic powder in a food processor or blender. Blend until completely smooth and creamy. Stir in 1 tablespoon of the chopped chives and set aside.
  • Heat a lightly greased nonstick skillet over medium heat, and fry the eggs until the whites are set and the yolks reach your desired doneness. Season lightly with salt and pepper.
  • Toast the English muffins until lightly golden.
  • Spread a generous layer of the whipped cottage cheese mixture over the bottom half of each English muffin.
  • Top with the arugula, tomato slice, crispy potato round, and fried egg. Sprinkle with the remaining chopped chives and close with the top half of the English muffin. Serve immediately.
Our thanks go to Potatoes USA for this delicious recipe.