Hashbrown Breakfast Sandwich
Ingredients:
- 4 hash brown patties (I used Trader Joe's frozen hash browns)
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 large green tomato, sliced
- 1 egg, beaten
- 1/4 cup flour
- 1/3 cup panko breadcrumbs
- 1 teaspoon everything bagel seasoning
- 2 tablespoons canola oil
- 4 eggs
- Butter or canola oil, for cooking the eggs
- Salt & pepper, to season eggs
- 1/2 cup fresh arugula or spinach
- 1 large or 2 small avocados, sliced
- Hot sauce, for topping
Instructions:
- Line a sheet pan with parchment paper and preheat oven to 400 degrees F.
- Place the hashbrowns on the prepared baking sheet and sprinkle with shredded cheese. If you are using frozen patties (like the ones from Trader Joe's that I used), bake for 20 minutes until golden brown, and the cheese is melted. If they are not frozen, bake for 10 minutes and add a minute or 2 under the broiler if the cheese doesn't melt in that time.
- Meanwhile, fry the green tomatoes. Heat the canola oil in a large pan on medium heat until the oil is shimmering.
- While the oil is heating, combine the flour and everything bagel seasoning in a shallow dish. Place the panko and beaten egg into separate, shallow dishes as well. Dredge the tomato slices in the flour mixture first, then the egg and end with the panko to coat it.
- Fry the tomatoes for 3-4 minutes per side, until golden brown. Place on a paper towel-lined plate to drain off some of the excess oil before serving.
- Cook and season the eggs however you like. I don't like yolks and made scramble patties by beating the eggs together and cooking in a greased pan over medium heat and gently folding them with a spatula rather than just scrambling as usual.
- To prepare the open face sandwiches, top the hashbrowns with a fried green tomato, cooked egg, sliced avocado, fresh arugula and hot sauce.