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. 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.
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.
Preparation time: 10 minutes
Cook time: 8 minutes
- 560 g 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
- 220 g mozzarella, sliced
- 220 g Serrano ham
- 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.
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