Breakfast Sandwich with Sausage Hashbrown

Directions

1. To make the sausage hashbrown, heat a medium skillet over high heat and drizzle with oil. Add sausage and cook until browned. Set aside to cool.

2. Peel and grate the potatoes and onion using a box grater. Add to a cheese cloth and squeeze out any excess liquid. Transfer mixture to a large bowl with the browned sausage, eggs, salt, ground fennel, and flour. Mix until combined, adding more flour as needed, and the potatoes can hold their shape into a hashbrown.

3. Add ¼ inch of oil to a large skillet and over medium-high heat. Working in batches, divide mixture into four hashbrowns and carefully place it in the hot oil. Gently flatten the hash brown, and fry for 2-3 minutes per side (or until golden brown, and crispy). Once done, remove and set aside on a paper towel lined dish and lightly season with oil.

4. To make the sandwiches, slice the roll sausage into ½ inch disks. Heat a skillet over medium heat and drizzle with oil. Carefully add the sausage and cook for about 3-4 minutes per side, or until internal temp reaches 165ºF. Set aside.

5. Heat another skillet over medium heat and add a tablespoon of butter. Add 3 eggs and cook them to your liking. Season with salt and pepper, then add the 3 slices cheese and cover the skillet to allow the cheese to melt. Once melted, remove from the heat. Repeat with remaining eggs.

6. Build your sandwich by adding your eggs and cheese to the bottom bun of your roll. Then add the sausage disks, followed by the sausage hashbrown. Add any sauces you’d like, then the top bun. For a soft and steamy egg sandwich, wrap in parchment paper and then slice.