Latkes Breakfast Sandwiches with Blackberry-Yogurt Spread recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 2 tablespoons plain Greek yogurt 1 tablespoon blackberry jam 1 ½ cups shredded hash brown potatoes (such as Simply Potatoes®) 2 tablespoons all-purpose flour 1 egg, beaten ½ teaspoon salt ¼ cup canola oil 10 ounces ground breakfast sausage (such as Jimmy Dean® Maple Sausage) 2 slices Cheddar cheese 2 eggs 1 pinch salt and ground black pepper to taste
Nutrition Info
- 988.5 caloriescarbohydrate: 35.6 gcholesterol: 391.7 mgfat: 83.5 gfiber: 1.9 gprotein: 39.4 gsaturatedFat: 24.3 gservingSize: -sodium: 2234.1 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Latkes Breakfast Sandwiches with Blackberry-Yogurt Spread
Directions
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Mix Greek yogurt and blackberry jam together in a bowl until spread is smooth, refrigerate.
Place potatoes in cheesecloth and wring, extracting as much moisture as possible. Combine potatoes, flour, beaten egg, and salt together in a bowl until thoroughly mixed. Divide potato mixture into 4 equal portions and form into 4-inch patties.
Heat canola oil in a large skillet over medium-high heat. Cook potato patties in the hot oil until golden brown, about 6 minutes per side. Remove latkes from oil and place on a cooling rack, reserving oil in the skillet.
Form breakfast sausage into two 5-ounce patties. Cook patties in the same skillet until browned on the outside and no longer pink in the center, 3 to 5 minutes per side. The internal temperature should be 160 degrees F (73 degrees C). Transfer patties to the cooling rack and top each with Cheddar cheese.
Heat a non-stick skillet and add 2 tablespoons reserved heated oil. Crack 2 eggs into heated oil and cook for about 5 minutes.
Spread blackberry spread onto 2 of the latkes, top with sausage-Cheddar cheese. Add 1 latke to the Cheddar cheese layer of each, creating a sandwich. Top each sandwich with an egg, season with salt and pepper.