Egg and Hashbrown Sandwich
Serves 210 mins prep15 mins cook
A simple and delicious egg and hashbrown sandwich with a spicy sweet Mayo dip. Quick to prepare, this meal involves cooking shredded potatoes until crispy, layering them with eggs and cheese between slices of bread, and serving with a unique Mayo dipping sauce.
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What you need
Instructions
1: Place butter into a large frying pan. 2: Shred one medium-sized potato and place shreds into the pan over melted butter. 3: Sprinkle with salt and flip after the bottom side is cooked to desired doneness. 4: Cook two eggs to desired doneness. 5: Cut two slices of bread, the thinner the better. 6: Place buttered side down in the pan over medium heat and place a slice of cheese on top. 7: Once cheese begins to melt, lay down one egg, followed by the hashbrowns, another egg, and optionally another piece of cheese. 8: Place the remaining piece of bread on top, buttered side up. 9: Once the bottom bread is golden brown, flip and cook the other side until golden brown. 10: For the Mayo dip, combine Mayo, strawberry jelly, and hot sauce; stir to combine. 11: Slice the sandwich in half, dip in sauce, and enjoy.View original recipe