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Gluten-free Breakfast Sandwich

  • Category: Sandwich
  • Submitted By:
  • Town/State: CA

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


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