Gluten-free Breakfast Sandwich
Potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.
Serves: 5 (10 sliders)
Prep time: 10 minutes
Cook time: 8 minutes
| Amount | Measure | Ingredients |
|---|---|---|
| 20 | ounce | package shredded hash browns |
| 2 | large | eggs |
| 1/2 | cup | shredded mozzarella cheese |
| 1/4 | tsp | pure ground black pepper |
| 1/2 | tsp | table salt |
| 2 | tsp | olive oil, divided |
| 3 | small | avocados |
| pinch | garlic salt | |
| 8 | ounces | mozzarella, sliced |
| 4 | ounces | Serrano ham |
Directions:
In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.
Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.
In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.
The versatile potato can be a healthy star on your breakfast menu. For more potato recipes, visit www.potatogoodness.com.
