Today’s recipe is delightful open-face breakfast sandwich with hash brown patties and runny eggs.
Fresh sourdough bread
2 medium sized potatoes
Frisée salad (couple of leaves)
1tbsp freshly squeezed lemon juice
Optional – Vegan creamy garlic sauce or spread
Grate your potatoes using a cheese grater. Heat up a skillet with olive oil over medium high heat. Using a spoon drop the grated potatoes into the skillet and spread into small patties. Let brown on each side for 4-6 minutes or until golden and crispy. Transfer to a paper towel lined plate. Gently fry your eggs so the whites are set but the yolks are still runny. Dress your frisée with a little bit of lemon juice and olive oil. To assemble, start with sliced sourdough, add bits of the dressed frisée, layer the hash brown patties and top with and egg.
Serve with vegan garlic spread or whatever you like (Sam likes his with hot sauce).
Happy Sunday and don’t forget to checkout more easy recipes.