Open-Faced Hash Brown and Fried Egg Sandwich
I came up with the recipe while my husband and I were doing Whole30 a couple years ago. We both wanted egg sandwiches but obviously weren’t allowed to have bread due to the Whole30 guidelines. So I decided to make an open faced egg sandwich on a hash brown patty instead of a slice of bread. The texture and flavor of the crispy hash browns are way better than a piece of bread (and much healthier!). This recipe is super easy and all the ingredients are staples in our kitchen so I pretty much always have them on hand. I’m a big fan of breakfast for dinner, especially when I’m in a time crunch. I like to make this recipe for dinner and serve it with a side arugula salad.
- 2 russet potatoes
- 2 avocados, sliced
- 4 eggs
- ¼ cup mayo (or Vegenaise)
- 1-2 tsp Sriracha (depending on how spicy you want it!)
- 1 tbsp chopped chives
- Salt & Pepper
- Olive oil
Mix together the mayo and sriracha and set aside.
To make the hash browns, begin my peeling the potatoes. Then use a cheese grater to grate the potatoes. Divide the grated potatoes into 4 piles.
Heat a large pan to medium heat and drizzle with olive oil. Add each pile of potatoes, using a rubber spatula to help form the grated potatoes into a thin hash brown patty. I like mine SUPER thin and crispy! Generously sprinkle each patty with salt and pepper. Allow each hash brown patty to become golden brown before flipping it over. Cook for about 10 to 15 minutes until both sides are nice and crispy and the middle is cooked through. Remove from pan onto a plate.
Drizzle the same pan with olive oil and crack in the eggs. Cover with a lid and cook until the egg whites are set and the yolks are still runny.
To assemble, top the hash brown with the sriracha mayo. Then add the sliced avocado, followed by the fried egg. Sprinkle with freshly ground pepper and chopped chives. Serve immediately.