Breakfast Sandwich with Crispy Potato Cakes

Preparing the Potato Cakes

1. Heat a large, heavy nonstick skillet over medium-high heat and add the oil or butter.
2. Divide the frozen hash brown shreds into four equal portions (about ¾ cup each).
3. Place one portion in the skillet and spread into an even 3½- to 4-inch round, about ¼- to ⅜-inch thick. Press firmly with a spatula to compact the shreds.
4. Cover with a lid and cook for 2 to 3 minutes to help the potatoes cook through. Remove the lid and continue cooking, pressing occasionally with the spatula, for 3 to 4 minutes, or until the bottom is deeply golden and crisp.
5. Carefully flip the potato round, season with the salt and pepper, and cook uncovered for another 3 to 4 minutes, or until the second side is golden brown and crispy.
6. Repeat with the remaining potato rounds, adding additional oil or butter as needed.

Preparing the Sandwiches

1. Meanwhile, combine the cottage cheese, Calabrian chili paste, and garlic powder in a food processor or blender. Blend until completely smooth and creamy. Stir in 1 tablespoon of the chopped chives and set aside.
2. Heat a lightly greased nonstick skillet over medium heat, and fry the eggs until the whites are set and the yolks reach your desired doneness. Season lightly with salt and pepper.
3. Toast the English muffins until lightly golden.
4. Spread a generous layer of the whipped cottage cheese mixture over the bottom half of each English muffin.
5. Top with the arugula, tomato slice, crispy potato round, and fried egg. Sprinkle with the remaining chopped chives and close with the top half of the English muffin. Serve immediately.

Tips & Tricks

• Frozen hash brown shreds work best straight from the freezer. Thawing first can make them harder to crisp because of the extra moisture.
• Avoid flipping the potato rounds too early. For maximum crispness, let them develop a deep golden crust before turning.
• Blend the cottage cheese until completely smooth for the creamiest texture. A high-speed blender or food processor works best.
• Calabrian chili paste varies in heat. Start with 1 tablespoon and add more to taste.

Time-Saving & Make-Ahead Tips

For meal prep, bake the potato rounds on a parchment-lined baking sheet instead of cooking them individually. Divide the frozen hash brown shreds into four circles, lightly spray with oil, and bake at 425°F (220°C) for 20 minutes. Flip and bake for 10 to 15 minutes more, or until crisp and golden. If making ahead, store in an airtight container in the refrigerator for up to 4 days.

Blend the whipped cottage cheese up to 4 days ahead and refrigerate until ready to use.

For the freshest flavor and texture, fry the eggs, toast the English muffins, slice the tomatoes, and assemble the sandwiches just before serving.

Reheating Instructions

Reheat the potato rounds in a 350°F (175°C) oven or air fryer for 5 to 8 minutes, or until hot and crispy. Assemble with freshly fried eggs, toasted English muffins, and chilled whipped cottage cheese.