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Cheesy Egg Sandwich with Crispy Potato

This cheesy egg sandwich with crispy potato is sure to please any breakfast guest.

Ingredients

  • 1 large Yukon gold potato
  • ¼ cup sunflower oil
  • 4 whole eggs
  • 4 soft dinner rolls
  • 2 Tbsp butter, softened
  • 4 slices yellow American cheese
  • Salt & freshly-ground black pepper, to taste
  • Ketchup, for serving

Instructions

  • Cook whole Yukon gold potato in boiling salted water for 30 minutes or until completely tender.
  • Allow potato to cool at room temperature for 45 minutes.
  • Once potato has cooled, slice into 3/8” thick rounds.
  • Fry both sides of the potato rounds on high heat in sunflower oil.
  • Remove potatoes from heat, and salt the exterior.
  • Drain potatoes on paper towels.
  • Cut dinner rolls in half, and butter each side lightly.
  • Toast the rolls in the oven at 375F for 5 minutes, or until the butter has melted and the rolls are warm and gently toasted.
  • Cook eggs sunny-side up and season with salt & freshly-ground black pepper. As the eggs are cooking, push the whites toward the yolk to create a smaller cooked egg shape.
  • Assemble sandwiches open-face on a sheet tray with a layer of potato, topped with an egg, topped with the cheese and place back in oven at 375 for an additional 3 minutes.
  • Serve sandwiches hot with ketchup.

Notes

Try using a soft dinner roll as the bread for this recipe.
The potatoes are best eaten right after they are cooked and drained.