Breakfast Potato Sandwich
These potato sandwiches are crispy, saucy and loaded with so much flavour!
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Servings (click & slide): 5
Calories per serving: 613kcal
Cost per serving: £2 / $2.50
Equipment
- Large Cast Iron Skillet or Heavy Pan & Wooden Spoon
- Large Pot & Colander
- Sharp Knife & Chopping Board
- Jug (for stock)
- Potato Peeler
Ingredients
Breakfast Potatoes
- 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
Sandwiches
- 5 English Muffins, halved & toasted
- 5 Fried Eggs (see notes)
- Sriracha, or sauce of choice
Instructions
- 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!
Quick Demo
Notes
a) Egg - I love a fried egg in this sandwich, not only to fit in with the breakfast theme, but also the yolk adds another layer of sauciness. If you prefer scrambled egg you could add that instead though! I usually quickly make the eggs after the potatoes are cooked and whilst I'm prepping the sandwiches. For some tips on making fried eggs check out my Fried Egg Sandwich!
b) Can I make these ahead of time? - The potatoes are at their crispiest when served fresh, but just allow leftovers to completely cool then tightly store in the fridge for a couple of days. Reheat in a pan over low-medium heat until piping hot and crispy again.
c) Variations - To make these vegetarian just leave out the bacon and use veggie stock. You could also add a slice of your favourite cheese too. If you don't have stock just use water to boil the spuds. You'll lose out on flavour, but nothing disastrous.
d) Calories - per sandwich assuming 1/4 cup oil being soaked up, 1 tsp salt and 4 slices of bacon.
Your Private Notes:
Nutrition:
Nutrition Facts
Breakfast Potato Sandwich
Amount Per Serving
Calories 613
Calories from Fat 276
% Daily Value*
Fat 30.68g47%
Saturated Fat 13.085g82%
Trans Fat 0.021g
Polyunsaturated Fat 1.949g
Monounsaturated Fat 3.771g
Cholesterol 205mg68%
Sodium 1045mg45%
Potassium 1158mg33%
Carbohydrates 67.17g22%
Fiber 7.7g32%
Sugar 3.74g4%
Protein 20.39g41%
Vitamin A 302IU6%
Vitamin C 38.5mg47%
Calcium 187mg19%
Iron 4.63mg26%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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