Deluxe Breakfast Sammie

Lynn Socko

By
@lynnsocko

We had this for brunch today and it fits the critera for the sammie challenge:
PANTRY
bread
potato
onion
rotel
baco's

FRIDGE
ham
butter
egg
cheese
jelly


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Comments:

Serves:

3

Prep:

55 Min

Cook:

30 Min

Ingredients

6 slice
bread
butter
jelly or preserves
9
eggs
1 small
can rotel, drained
american cheese
2 large
russet potatoes
1 Tbsp
grated onion
smoked ham
baco's

Directions Step-By-Step

1
Grate and soak potatoes for hashbrowns, at least one hour.
Hashbrowns
Add grated onion to potatoes after they have been soaked, rinsed and dried.
2
Chop or slice enough ham for sandwiches. Toast bread slightly both sides.
3
Whisk eggs in med.bowl vigorously, add drained rotel, mix together. Cook in non stick skillet over med-low heat, covered . Lift edges after they start to firm to allow runny egg underneath. Be sure to cook over low heat so they don't burn. Once cooked, remove to cutting board. Using a glass, cut out rounds.
4
Put jelly on toast, layer: toast, ham, cheese, hashbrowns, cheese, eggs, cheese, toast. Place back on baking tray and heat in 400° oven just long enough to melt cheese.

About this Recipe