Egg and Hashbrown Sandwich Recipe
Follow this recipe to prepare a delicious Egg and Hashbrown Sandwich, a hearty breakfast option featuring crispy hashbrowns, fluffy eggs, and melted cheese sandwiched between toasted buns.
Equipment
- 1 Non-stick skillet For cooking eggs and hashbrowns
- 1 Toaster For toasting the buns
Ingredients
- 2 Eggs Beaten
- 2 Hashbrown patties Frozen or homemade
- 2 slices Cheddar cheese Or cheese of choice
- 2 Buns Split and toasted
- 1 tbsp Butter
- to taste Salt and pepper
Instructions
- Heat butter in a non-stick skillet over medium heat.
- Add hashbrown patties to the skillet and cook until crispy and golden brown on both sides, about 5 minutes per side.
- Push the hashbrowns to one side of the skillet, add the beaten eggs, and scramble. Season with salt and pepper.
- Place a slice of cheese on top of each hashbrown to melt slightly.
- Assemble the sandwich by placing the hashbrown with melted cheese onto the bottom half of the toasted bun.
- Top with scrambled eggs, then close the sandwich with the top half of the bun.
- Serve immediately while warm.
Notes
Feel free to add toppings like bacon, avocado, or hot sauce for extra flavor.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 18gFat: 24gSaturated Fat: 12gCholesterol: 190mgSodium: 680mgPotassium: 330mgFiber: 2gSugar: 4gVitamin A: 30000IUVitamin C: 5mgCalcium: 2500mgIron: 0.4mg
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