Sweet Potato Fritter Breakfast Sandwiches
A Gluten Free Breakfast Sandwich Worth the Extra Step
Crispy sweet potato fritters replace the bread in this clever breakfast sandwich. Made with grated sweet potato, cornmeal, and chives, the fritters are pan-fried until golden, then topped with a slice of Jones Canadian Bacon and a soft boiled egg. It’s a gluten free breakfast that looks impressive, comes together in 25 minutes, and works just as well for brunch.
Ingredients
- 2 cups grated sweet potato, squeezed of excess water
- 2 tablespoons chopped chives, plus more for garnish
- 3/4 cup yellow cornmeal
- 3 tablespoons milk
- salt and pepper to taste
- oil for frying
- 6 slices Jones Dairy Farm Canadian Bacon
- 6 eggs, soft boiled
Directions
Combine sweet potato, chives, cornmeal, eggs, milk, salt and pepper in large bowl. Mix together with fork until fully incorporated.
Heat enough oil in bottom of large skillet over medium-high heat so that there is a thin coating to pan fry the sweet potato fritters.
Divide sweet potato batter into 6 portions. Roll into ball then flatten and place in hot oil. Pan fry each fritter for about 4 minutes per side, or until golden brown and sticking together. Flip and cook for 4 minutes. Remove to paper towel lined cooling rack and set aside. Cook in batches until all sweet potato mixture is gone, adding oil to pan as needed.
Fry slices of Canadian Bacon in leftover oil for 1-2 minutes per side, until browned.
Place a piece of cooked Canadian Bacon on top of each fritter. Top with soft boiled egg, garnish with additional chives and serve immediately.
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