Home | Food | The key to a gluten-free breakfast sandwich: potatoes

The key to a gluten-free breakfast sandwich: potatoes

By
Share with a friend on:    
Font size: Decrease font Enlarge font
The key to a gluten-free breakfast sandwich: potatoes

The breakfast sandwich has become a staple of on-the-go mornings.

 In fact, convenient and high-protein breakfast dishes are rising in popularity, according to a new study from Nielsen Perishables Group. But if you’re following a gluten-free diet or low-fat diet, buns, biscuits, English muffins and croissants commonly used in breakfast sandwiches might be off the menu for you.

There’s good news: potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. It’s easy to make Hash Brown Sliders with pre-shredded hash browns as a gluten-free substitute for traditional muffin or bagel-style breakfast sandwiches. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.

Hash Brown Sliders

Recipe courtesy of Meagan from the blog “A Zesty Bite” as part of the U.S. Potato Board’s Potato Lovers Club program.

Prep time: 10 minutes

Cook time: 8 minutes

Makes: 10 sliders (5 servings)

Ingredients:

20-ounce package shredded hash browns

2 large eggs

1/2 cup shredded mozzarella cheese

1/4 teaspoon pure ground black pepper

1/2 teaspoon table salt

2 teaspoons olive oil, divided

3 small avocados

Pinch of garlic salt

8 ounces mozzarella, sliced

4 ounces Serrano ham

Directions:

In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.

Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.

In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.

Share with a friend on:    
image

Traveling Murphy

Traveling Murphy started as a way for me to share all the unique restaurants and fun things to do in…Read more
image

Mallory Sills

Fashion Institute of Technology certified Image Consultant and Stylist, Mallory is driven to enhance confidence and celebrate women looking and…Read more
image

Sara Snelling, Fox Valley Nutritionist

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her…Read more
image

11th Hour Bartending Services

We are a mobile bartending service located in the Fox Valley and have been bringing fun craft cocktails to private…Read more
Sign up for news, deals and doings
What's going on in the Fox
Fox Valley Magazine's Current Issue