Latkes Breakfast Sandwiches With Blackberry Yogurt Spread Food

LATKES BREAKFAST SANDWICHES WITH BLACKBERRY-YOGURT SPREAD

Latkes Breakfast Sandwiches with Blackberry-Yogurt Spread image

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

Provided by Aja

Categories Breakfast Potatoes

Time 45m

Yield 2

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 988.5 calories, Carbohydrate 35.6 g, Cholesterol 391.7 mg, Fat 83.5 g, Fiber 1.9 g, Protein 39.4 g, SaturatedFat 24.3 g, Sodium 2234.1 mg, Sugar 7.2 g

LATKES BREAKFAST SANDWICHES WITH BLACKBERRY-YOGURT SPREAD

Latkes Breakfast Sandwiches with Blackberry-Yogurt Spread image

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

Provided by Aja

Categories Breakfast Potatoes

Time 45m

Yield 2

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 988.5 calories, Carbohydrate 35.6 g, Cholesterol 391.7 mg, Fat 83.5 g, Fiber 1.9 g, Protein 39.4 g, SaturatedFat 24.3 g, Sodium 2234.1 mg, Sugar 7.2 g

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