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Waffled Potato Breakfast Sandwich

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Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried



Prep Time

10 Mins

Cook Time

20 Mins


Serves 1-2


  • 1 Russet Potato
  • 1 Large Egg
  • 1 Breakfast Sausage Patty
  • 1 Tsp Sriracha
  • 1 Tbsp Milk
  • Salt and Pepper to taste


  1. Start by slicing the potato into ½” slices
  2. Lay the slices flat against a cutting board, and place wooden skewers on the cutting board above and below the potato.
  3. Starting at one end, create thin cuts into the potato going all in the same direction. The skewers will ensure you don’t cut all the way through the potato. The slits should not be going vertically, but instead at an angle. (See photo)
  4. Now flip the potato slice and repeat. This will create a waffle fry like finished product.
  5. Repeat this process on the other slice of potato. (These will act as the buns for our sandwich)
  6. Pat these dry with a paper towel and add some salt to taste.
  7. Add a ½” layer of cooking oil to a large pan and place the burner to a medium-high heat setting.
  8. Once the oil is up to temp, carefully place the potato in the oil, and use the 2 skewers to stretch the potato. Once golden brown, flip and repeat.
  9. Now that both of the potatoes are cooked, remove them and finish with salt and pepper.
  10. In a medium pan, scramble your egg using 1 tbsp of milk. Salt and pepper to taste.
  11. Form the sausage to the size of your finished potato, then cook it.
  12. Now assemble the sandwich. Potato slice, sausage, egg, sriracha, and final potato slice.



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