The key to a gluten-free breakfast sandwich: potatoes

The key to a gluten-free breakfast sandwich: potatoes

Recipe from Mean at A Zesty Bite

(BPT) – 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.

Breakfast Sandwich

Breakfast Sandwich

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 ’sU.S. Potato Board 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.

The versatile potato can be a healthy star on your breakfast menu. For more potato recipes, visit www.potatogoodness.com.

Maralyn D. Hill

Maralyn D. Hill

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