Latkes Breakfast Sandwiches with Blackberry-Yogurt Spread

Step aside Croque Madame, there’s a new knife-and-fork sandwich in town!



Step: 1

Mix Greek yogurt and blackberry jam together in a bowl until spread is smooth; refrigerate.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Heat a non-stick skillet and add 2 tablespoons reserved heated oil. Crack 2 eggs into heated oil and cook for about 5 minutes.

Step: 6

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.


Per Serving: 989 calories; protein 39.4g; carbohydrates 35.6g; fat 83.5g; cholesterol 391.7mg; sodium 2234.1mg.

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