Hash Brown Breakfast Sandwich

Prep Time 10

Cook Time 25

Servings servings

Calories 636kcal

2 cups Potatoes peeled and shredded
2 tbsp All-purpose flour
1/4 cup Canola oil
4 Soft rolls
2 tsp Extra-virgin olive oil
6 oz Ground Italian sausage
8 Eggs beaten
1/4 cup Cheddar cheese shredded
2 tbsp Scallions chopped
1 cup Watermelon cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)

In a bowl, mix the shredded potato, flour and season well with salt and pepper. Evenly form the mixture into flat patties.
Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the patties on both sides until crispy and golden brown. Set aside on paper towels to drain any excess grease.
Lightly toast the rolls.
Heat the olive oil in a non-stick pan over medium heat. Add in 1/2 teaspoon sized pinches of sausage meat. Brown on all sides. Add the eggs, cheese, and scallions into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
Place the hash brown on the roll and portion the eggs on top. Serve with watermelon.

Pro Tip: Purchase a container of pre cut watermelon instead of purchasing an entire watermelon if desired.