Sausage, Egg and Cheese Breakfast Sandwich is the ultimate way to elevate your morning. Thick, crispy homemade hash browns, sausage patties, melted cheese, and a runny egg wrapped inside a toasted bun.  This hearty meat and cheese breakfast sandwich is super filling, it’s thick and crunchy and made to satisfy your bold breakfast hankering. 

This sandwich is made with a lot of love. From homemade hash browns to sausage patties and finished with a soft cooked egg that’s ready to burst into your mouth when you chow down. The most notable element of these sandwiches is the crispy potato hash brown. Made from scratch, shaped into rectangles and shallow fried until golden and crispy. If you’ve had the McDonald’s breakfast wrap or the one from Tim’s with the hash browns- you know that it makes the sandwich. We’ve been adding frozen hash browns to our breakfast wraps and sandwiches for years and this time we decided to make our own. 

We par-boiled the potatoes until fork tender making them easier to shred. Toss the shredded potatoes with some egg and cornstarch to help them bind together and crisp up in the pan. Shape them not too thick to ensure that they completely cook throughout. The most notable thing is to use a large non-stick pan and add them in once the oil and the pan is hot that way they won’t stick to the bottom and soften. 

CHORIZO PATTIES

Any good hearty breakfast contains something greasy and fatty. For this sandwich we went with sausage patties but used ground chorizo and shaped it into thin patties that are pan-fried.  Regular sausage is fine if you don’t want the spiciness of the chorizo. Making homemade sausage patties is easy, just like burgers shape the meat into meatballs and press it down using a burger press, back of a plate or even the palms of your hands. As thin as you can so that they can cook quicker, crisps up on the outside and sit nicely in the sandwich. 

TIPS FOR MAKING THE BEST BREAKFAST SANDWICH

Set aside enough time to prepare the hash browns. Of course they can be prepared in advanced and simply cooked when you start the breakfast sandwich process. These hash browns are best enjoyed right away, although they can be re-heated it’s just not the same. If you want to save some time, complete all the steps up until freezing. when you want to cook up some hash browns simply take them out of the freezer morning of. 

Use a non-stick pan to fry the hash browns, otherwise they will stick to the bottom and you will loose some of its crispiness. It’s not necessary to fill with oil so that they are fully submerged. Shallow frying the hash browns will work just fine. We shared instructions for the air-fryer if you are wanting a little bit of a healthier option. 

Pre-made: of course there is also the option of buying already made frozen hash browns and breakfast sausage patties. It’s always so much more satisfying when you’ve made everything yourself but sometimes it’s just not feasible. We understand. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Hangover Breakfast Sandwich

Crunchy thick hashbrowns, chorizo patties, melted cheese, soft egg wrapped in a toasted bun for the ultimate savoury breakfast sandwich.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings: 4

Author: the communal feast

Ingredients

• 2 russet potatoes
• 1 egg
• 1/3 cup cornstarch
• salt and pepper
• 1 lb ground sausage such as chorizo
• 4 slices of cheese
• 4 eggs
• 4 buns such as sesame or brioche, toasted
• vegetable oil
• optional toppings: mayonnaise mustard, honey mustard, hot sauce

Instructions

• Bring a large pot of water to a boil. Peel the potatoes and cut them into thirds. Add the potatoes to the boiling water and cook until fork tender- roughly 10 minutes. Remove from heat and let cool.
• Shred the potatoes using a cheese grater. Add egg, cornstarch and salt and pepper. Toss until well combined. On a baking tray lined with parchment, place 2 tablespoons of the hasbrown mixture, use your hands to shape into rectangles. Repeat until all the hashbrowns are made. Freeze for 30 minutes. Meanwhile, shape the sausage patties. Use your hands and roll out 2 inch balls, flatten each ball using your hand or the back of a plate just as you would if making pressed burgers. Set aside in the fridge until ready to cook.
• Heat some oil in a large pan over medium-high heat. Add enough oil to cover the bottom of the pan. Fry the hashbrowns 4-5 minutes per side until golden.
• Air-Fryer: preheat an air-fryer according to directions. Spray the basin with some cooking oil, place the hasbrowns into the basin and coat with more cooking oil. Cook at 400 degrees F for 10 minutes. Flip and cook an additional 10 minutes or until crispy and golden.
• Remove some of the excess oil from the pan using paper towel. Cook the sausage patties in the same pan on medium for 10 minutes flipping halfway until fully cooked through. During the last minute of cooking, add sliced cheese on top and let melt. Set aside.
• Finally, cook the eggs soft or medium poached for runny yolk and toast the buns.
• To serve: spread your choice of sauce on toasted buns, top with crispy hashbrown, sausage patty, cheese and egg. Enjoy!