Hash Brown Sandwiches
Hash brown sandwiches make for a healthy summer brunch! Naturally gluten free. Try paleo versions or remove the top for a keto avocado toast.
Servings: 8 servings
Ingredients
(Hash Brown Patties)
- 8 medium potatoes *Substitution options: 8 medium / 8 cups of zucchini or sweet potatoes. Or riced cauliflower sautéed until tender (I buy mine frozen from Trader Joe’s; (3) - 12-ounce packages/9 cups)
- 4 eggs
- 2 tablespoons
ground flaxseed - 1 teaspoon
sea salt - 1 dash pepper
- 1 teaspoon baking powder
- ¼ cup olive oil
(Sandwich Assembly)
- 2 avocadoes, sliced
- 1 pound natural bacon, baked in oven at 400°F for 25 minutes or until crispy, pat dry with paper towels
- 8 organic eggs, pan-fried, over-easy
- ¼ teaspoon garlic powder
- ½ teaspoon
sea salt - 4 tablespoons, minced fresh chives
Instructions
(Hash Brown Patties)
- Wash, peel, then use your
food processor ’s shredding attachment to quickly shred potatoes. Set potato aside for 10 minutes. Afterwards, squeeze all the liquid out. It may help to wrap in a kitchen towel (thin or tea towel) and squeeze. For keto, allow your cauliflower to cool for ten minutes, then squeeze out extra liquid, and proceed as directed. *Removing extra moisture really is a key step to getting crispy pancakes - Mix in eggs, flaxseed flour, sea salt, pepper, and baking power.
- Heat oil in a large skillet. Form potato mixture into patties (use about 1/3 cup each). Fry in batches until golden brown and cooked through.
(Sandwich Assembly)
- Assembly: on your serving tray, place eight hash brown patties. On each add a few slices of avocado, followed by two slices of bacon (broken in half so they fit), one egg, garlic power, sea salt, and eight more hash brown patties for the lids. Sprinkle with fresh chives.
- Brunch!