AKA: The 'Patty' Sandwich
Almost every Saturday morning I make this #sandwich for my husband Billy and I. Sometimes we even eat two each (yikes lol). It's simple but gourmet style - which is my sandwich jam. You can clearly see all the ingredients in this photo - but let me prioritize it for ya below --
Ingredients:
- English Muffins
- 2 Eggs (1/sandwich)
- 1 Avocado (1 avo is good for 2 people)
- 1 Jalapeno
- Hashbrowns (I use frozen)
- Cheddar cheese (shredded works best)
- Bacon (ham works well too)
- Green onion for garnish
- Vegetable Oil
- Garlic Powder to taste
- Red Pepper Flakes to taste
- Salt/pepper to taste
Directions:
1. Preheat oven to 425 degrees
2. Put bacon (I do 2 strips/ sandwich) on a baking sheet lined with foil and put into the oven - this should take about 7-10 minutes until crispy.
3. While the bacon is cooking, pour enough oil into the bottom of heavy pan. I let the oil get hot but not sizzling before I make the hash brown patty. Grab a big handful of frozen hash browns from the bag and put into the pan. You want to make two separate circle patties. Once you have two good size circle patties - keep the heat at medium-high. DO NOT touch these bad-boys we want CRISP. Once the hash browns begin to soften, press down with a spatula a little bit to make it flat as you can - after i've flattened it, I add a sprinkle of garlic powder on each patty, then add pepper and a tiny bit of salt ( I try to control my husband's intake of salt lol). After the seasoning is added I put some shredded cheese on top of each patty. You will not touch these for at least 5-6 minutes. We want crispy. The beauty is though - once the bottom is crisp and you're ready to flip - the other side gets BEAUTIFULLY dark and golden and perfect from the cheese we added. This side will cook faster - but again, don't touch it until the other side is perfect golden brown. Once it's a crispy patty turn the heat off and let them hang in the pan.
4. While your patties are cooking - wash and slice the jalapeno. I take the seeds out of half of it for my husband, but I leave the seeds in for mine - it's all preference people.
I make sure to slice them nice and thin and set aside.
5. Now, cut the avocado - Each sandwich gets a half of an avocado - and then one half of an avocado needs to be split between the top and bottom lid of the english muffin. So half of a half goes on each half of the english muffin. LOL say that 5 times...
6. Take the bacon out - and put on a paper towel to drain. Then take the hash brown patty out to drain as well on paper towel.
7. Get your egg pan sprayed with PAM and on low heat (always low heat for eggs you guys). Add two eggs - season with hot pepper flakes and pepper. Cook sunny-side-up or to your liking. Once almost ready, I put some shredded cheese on top, put a lid on to help the cheese melt onto the egg.
8. Get your english muffins in the toaster. When they are ready - you are ready to BUILD THE ULTIMATE BREAKFAST SANDWICH.
9. Take your toasted english muffin - spread avocado on the bottom and top halves, next shove your jalapeño into the avocado to stay put (again, I put on the top and the bottom half). Next, put your hash brown patty on the bottom muffin, then your bacon, then your egg/cheese combo, then the green onion then put the lid on top.
TA'DA! A true beauty to enjoy and eat in 5 messy bites or less :) These things are so dang good - I promise it's worth the effort. I can whip these out so fast now that i've made them a million times. Trust me - it's the best !!!
Absolutely fabulous ribs! Breakfast sandwich too!!!!! Can’t wait to try others!