This sandwich is the ultimate comfort food, with layers of crispy hash browns, creamy @chosenfoods avocado oil mayo, fresh greens, and a soft, buttery brioche bun.
Instructions
Make the Hash Browns
Peel and cut the potatoes into chunks. Boil them in water for 5-7 minutes until slightly tender but not fully cooked. Drain and let cool.
Once cool, grate the potatoes into a bowl. Add the potato starch, egg, black pepper, garlic powder (if using), and salt. Mix thoroughly until combined.
Line a baking sheet or large plate with parchment paper. Shape the mixture into patties-round or traditional hash brown shapes.
Freeze the patties for 20-30 minutes to help them hold their shape while frying.
Heat a generous amount of avocado oil in a pan over medium heat. Fry the hash browns for 5-7 minutes on each side until golden brown. Reduce the heat if the oil gets too hot to avoid burning.
Place the cooked hash browns on a paper towel-lined plate to absorb excess oil.
Cook the Egg:
Heat a non-stick pan over medium-low heat. Add a small amount of avocado oil.
Crack the egg into the pan and cook until the whites are mostly set. Cover the pan with a lid to finish cooking the whites while keeping the yolk runny. (Optional: Flip the egg if you prefer the yolk cooked through.)
Recipe contuines in comments
Brioche Breakfast
Sandwich Homemade
Hash Browns
Avocado Oil Recipes
Breakfast Ideas
Crispy Egg Sandwich
