Hash Brown Breakfast Sandwiches

Hash Brown Breakfast Sandwiches

Potatoes are considered to be America’s favorite all-time vegetable having approximately seventy-five percent of the population eating these tubers, at least once per week. There are many varieties and ways to cook potatoes. There are french fries, home fries, potatoes au gratin, boiled potatoes, scalloped potatoes, loaded baked potatoes, potato salad, etc. Potatoes can be served any time of the day, breakfast, lunch or dinner. When do YOU prefer to eat potatoes? That question is hard for me to answer as it would be a toss up between breakfast and dinner. Agree or disagree? Leave your response in the comment section on this website.

I am going to focus on one of my favorite breakfast items made with potatoes, Hash browns. Hash browns are quick, easy and simple to prepare, like most of my recipes. When making Hash browns, some folks might use an egg to act as the binding agent for the potatoes to stick together, where others might use flour. Both ingredients will do the trick, it all depends on your preference. Follow along to get step by step directions on making my Hash Brown Breakfast Sandwich.

Hash browns appear on many restaurant menus across the globe and barely receive the attention it deserves. Hash browns stand alone on the side while other foods on the breakfast plate get all the limelight. I am here for you hash browns and am NOT going to let that happen! I will fight for you! YES!

This blog will dive into the best potatoes to use when making hash browns, ways to shred the potatoes, removing starch from potatoes and making tasty Hash Brown Breakfast Sandwiches.

First, let grab the equipment/tools that are needed for the job:

KitchenAid Spiralizer Attachment/Peeler or Paring Knife – to remove the outer layer of skin from the potatoes ( if you missed a spot while using the kitchen aid peeler attachment
KitchenAid Shredder attachment or box grater – used to shred the potatoes into thin strips
Non-stick skillet – used to cook the potatoes and prevent the potatoes from sticking to the pan
Cheesecloth – to strain and remove any liquids from food, in this case, it is used to remove the starchy water potato
Bowls – to fill with cold water, rinse potatoes
Cutting Board – for ingredients to fall onto, easy clean up (as potatoes leave a starchy residue on countertops)

Ingredients: potatoes, flour, garlic and onion powder, smoked paprika, salt, pepper, cheddar cheese, egg, oil and butter

Best Potatoes to Use When Making Hash Browns

The best potatoes to use when making hash browns are Russet/Idaho. Russet potatoes are an excellent choice for frying or baking potatoes in general, as they are considered mealy, which means it contains flesh that is starchy along with having a thick skin.

Step One – Using a peeler or Kitchenaid peeler attachment, peel the potatoes and place in a bowl filled with cold water. Why place it in cold water? It will prevent the potatoes from browning and eliminate the starch content from reacting to heat.

Shredding Potatoes

Step Two – Once potatoes are peeled either using a box grater or KitchenAid shredder attachment, shred potatoes into a bowl filled with cold water. In another bowl lined with a cheesecloth, pour water with shredded potatoes onto the cheesecloth. Continue to do this until the water is somewhat clear. In this process, the excess starch is being removed from the potatoes. Wring out the cheesecloth as if twisting wet clothing tightly, to remove any excess water.

Step Three – In another bowl, add dried shredded potatoes, flour, onion powder, garlic powder, paprika, salt, pepper, cheddar cheese, and egg. Mix together until combined.

Step Four – Using a large spoon, scoop out enough of the potato mixture to fill your hand and shape like a burger, only thinner. Place each shaped Hash brown on a baking sheet or cutting board, set aside as you shape each one.

Step Five – Prepare skillet with oil and butter. Once heated, add shaped shredded potatoes. Be careful not to overcrowd the skillet. Turn over, once golden brown on one side. Fry for three to five minutes or until you have reached the desired texture.

Step Six – Place fried hash brown on paper towels to absorb fat on the outer layer, pat dry. Let them cool slightly.

Step Seven – Scramble eggs and fry bacon. Set aside.

Step Eight – Place scrambled eggs and strips of bacon on top of one hash brown. Top with another hash brown. There you have it, your quick Hash Brown Breakfast Sandwich.

You can substitute the pork bacon with turkey bacon, sausage, prosciutto or ham. The eggs can be made sunny side up, poached or fried.

Hopefully, you will give these hash browns the attention it rightfully deserves!!!!!

Watch more of Aunt Carmen’s cooking videos on TikTok and Instagram.

Bye now,
Aunt Carmen

 

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