These potato sandwiches are crispy, saucy and loaded with so much flavour!
My fellow carb fiend, this ones for us. I know a potato sandwich might seem a little odd, but it totally makes sense. Promise. Although if you’ve ever had a Chip Butty before this sandwich will already make complete sense!
For this sandwich, we’re whipping up some breakfast style potatoes, which are essentially diced and shallowed fried potatoes. They’re super crispy and loaded with flavour.
Boiling the potatoes
To get the potatoes extra crispy you’ll want to boil them before you fry them. This will help remove starch from the potatoes, which helps them turn nice and fluffy in the centre. Boiling the spuds also gives you the chance to rough them up, which helps create lots of teeny craggy bits on the potato, which in turn helps create that gorgeous crispy exterior. For an extra depth of flavour, I love boiling the potatoes in chicken stock!
Steam drying the potatoes
Once the potatoes are just about knife tender, you’ll want to drain them and allow them to stream dry. This will allow excess moisture to escape, which helps the potatoes turn crispy & fluffy as they cook.
Process shots: peel & dice potatoes (photo 1), add to pot (photo 2), boil in salt and stock (photo 3), drain and steam dry (photo 4).
Making Breakfast Potatoes
To give these potatoes a breakfast vibe, we’re frying up some onion, garlic and bacon to incorporate with them. Once you’ve fried that off, just remove from the pan and get cracking on frying the potatoes.
How to shallow fry potatoes
You’ll want to use a cast-iron skillet or heavy bottom pan. From there you’ll just need enough oil to comfortably cover the base of the pan. Just ensure it’s an oil with a neutral flavour and high smoking point, like vegetable oil. You’re looking for the potatoes to be deeply golden and crispy, which will take around 15mins or so (depending on the size of the potatoes).
Process shots: fry bacon (photo 1), fry onion and garlic (photo 2), remove from pan (photo 3), heat up oil and add potatoes (photo 4), fry then drain oil (photo 5), incorporate bacon mix (photo 6).
The potatoes are the star of the show here, so you really don’t need much else in the sandwich. For the whole sha’bang, here’s what you’ll need:
- English Muffins – These are great to keep in line with the breakfast theme, but they’re also light and fluffy, which counteracts the crunchy potatoes.
- Sriracha – Adds a nice kick of spice, but also helps prevent a dry sandwich.
- Potatoes – As discussed above.
- Fried Egg – This truly completes the sandwich! The runny yolk with the crispy potatoes is just too good.
Can I sub the sriracha with something else?
If you’re not good with spice or don’t like sriracha you can just sub your favourite sauce. Whilst the spice does work nicely, it’s more about adding some sauce to the sandwich.
Do I have to add the egg?
I do highly recommend adding the egg, not only for its flavour but to again add some more moisture to the sandwich. If you prefer scrambled egg that works too.
Process shots: drizzle toasted muffin with sauce (photo 1), add potatoes (photo 2), add egg (photo 3), add top slice of muffin (photo 4).
Serving Potato Sandwiches
Once you’re stacked and ready to go just tuck right in! I usually serve these for breakfast on the weekends as a treat – no extra sides needed!
Can I make these ahead of time?
I don’t recommend making the whole sandwich, but you could make the potatoes ahead of time (they’ll lose a little crispiness that’s all). Just allow to cool then tightly store in the fridge, then gently fry until hot and crispy again.
Alrighty, let’s tuck into the full recipe for these potato sandwiches shall we?!
How to make Potato Sandwiches (Full Recipe & Video)
Breakfast Potato Sandwich
- Large Cast Iron Skillet or Heavy Pan & Wooden Spoon
- Large Pot & Colander
- Sharp Knife & Chopping Board
- Jug (for stock)
- Potato Peeler
- 1.6lb / 750g Maris Pipers or Russets, peeled & diced into small bite-sized chunks
- 4 cups / 1 litre Chicken Stock
- 1/2 cup / 120ml Vegetable Oil
- 4-5 slices of Bacon, finely diced
- 1 small Onion, finely diced
- 1 clove of Garlic, finely diced
- 1 tsp Salt, plus more to taste
- Black Pepper, to taste
- 5 English Muffins, halved & toasted
- 5 Fried Eggs (see notes)
- Sriracha, or sauce of choice
- Add potatoes to a large pot and pour in chicken stock (enough to comfortably cover the potatoes). Bring to a boil until the potatoes are just about knife tender, then drain (don't rinse). Leave to steam dry for AT LEAST 5 mins, but preferably until they stop steaming.
- Meanwhile, fry bacon over medium heat in a large pan until it begins to crisp, then add in the onion. Fry until the onion softens, then add in garlic and fry for another couple of minutes. Remove from the pan and turn heat to high.
- Pour in the oil, and once it's nice and hot carefully add in the potatoes. Fry the potatoes, stirring somewhat frequently until they're golden and crispy (this can take 15mins+, depending on the size of your potatoes). Discard oil, then incorporate back in the onion/bacon/garlic.
- Drizzle sauce over the bottom slice of each muffin slice. Top with potatoes, then egg, then the top slice. Enjoy!
Your Private Notes:
For more similar sandwiches check out these beauties:
Breakfast Sandwich Recipes
- Ultimate English Muffin Breakfast Sandwich
- Spam Egg Sandwiches
- Fried Egg Sandwich
- Scrambled Egg Sandwiches
- Avocado Egg Sandwich
- ALL Breakfast Sandwiches!
If you loved this Potato Sandwich Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!