Potato and Egg Sandwich
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4 sandwiches
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Calories
431 kcal
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Course
Main Course
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Cuisine
Italian
Potato and Egg Sandwich
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Potato and egg sandwiches are an Italian-American breakfast staple made with beaten eggs, diced potatoes, and Pecorino Romano cheese piled on round rolls.
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Ingredients
- 10 large eggs
- 4 medium potatoes cubed
- 1/4 cup olive oil
- 1 teaspoon salt plus more for salted water
- salt and pepper to taste
- 1/4 cup pecorino romano grated
- 1 cup mozzarella cheese shredded, optional
- 4 hard (kaiser) rolls
Instructions
- Bring a pot of salted water to boil then cook potatoes until almost fork tender. Drain and set aside.
- Beat the eggs with 1 teaspoon of kosher salt and the Pecorino Romano.
- Heat a large nonstick pan to medium then add the olive oil. Pat the potatoes very dry with paper towels then add to the pan. Cook the potatoes until lightly browned (about 5 minutes). Season the potatoes with salt and pepper to taste.
- Add the beaten eggs to the pan and mix together with the potatoes. Cover and let cook until slightly stiffened up (about 3-4 minutes).
- Slide the eggs and potatoes onto a dish then flip the dish with the eggs upside down and back into the pan. Cook for another 1-2 minutes but don't overcook. The eggs should be on the soft side.
- Remove the potato and eggs from the pan and cut into 4 pieces. Pile each piece onto the hard rolls and sprinkle with a bit more Pecorino and a drizzle of olive oil onto the sandwiches.
- Optionally, add mozzarella cheese and/or cherry peppers onto the sandwiches and wrap in foil. The residual heat will melt the mozzarella. Enjoy!
Notes
- Makes 4 round roll sandwiches or about 3 hero sandwiches.
- Calorie info is for 1 round sandwich excluding the optional mozzarella cheese.
- Traditionally this sandwich isn't served with anything but potato and eggs, but you can certainly "upgrade" the sandwich with cherry peppers, Calabrian chili paste, fresh herbs, or mozzarella cheese.
- Leftovers can be saved for up to 3 days. To reheat, wrap the sandwich in foil then bake in a 350 oven until warm.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
29.7g
(10%)
Protein
20.3g
(41%)
Fat
26.3g
(40%)
Saturated Fat
6.3g
(32%)
Cholesterol
414mg
(138%)
Sodium
972mg
(41%)
Potassium
487mg
(14%)
Fiber
2.7g
(11%)
Sugar
2.3g
(5%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 29.7g | 10% |
| Protein | 20.3g | 41% |
| Fat | 26.3g | 40% |
| Saturated Fat | 6.3g | 32% |
| Cholesterol | 414mg | 138% |
| Sodium | 972mg | 41% |
| Potassium | 487mg | 10% |
| Fiber | 2.7g | 11% |
| Sugar | 2.3g | 5% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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