52 Eggs, Grilled Hot Soppressata, Home Fries, Fior Di Sardegna Cheese Recipe

Prep potatoes

Wash and peel (optional) the russet potato. Cut into 1/2-inch dice so pieces cook evenly. Immediately place diced potatoes in cold water to remove excess starch for 5 minutes, then drain and pat very dry with a clean towel or paper towels.

Par-cook potatoes

Bring a medium pot of salted water to a simmer. Add the diced potatoes and blanch for 4 minutes — they should be just starting to become tender but still hold shape. Drain well and let steam-dry for 1–2 minutes in the colander.

Pan-fry home fries

Heat a 10–12-inch skillet over medium-high heat. Add 1.5 tbsp vegetable oil and swirl. When shimmering, add the drained potatoes in a single layer (work in batches if necessary). Let potatoes brown undisturbed for 3–4 minutes, then toss and flatten again to get additional browning. Add the diced onion, smoked paprika, garlic powder, 0.5 tsp salt and 0.25 tsp pepper. Continue to cook, stirring occasionally, until potatoes are golden and crisp and onions are translucent, about 6–8 more minutes. Taste and adjust seasoning with remaining salt and pepper. Stir in chopped parsley if using, then remove from pan and keep warm.

Grill soppressata

Heat a clean heavy skillet or cast-iron griddle over medium-high heat. Brush both sides of the soppressata slices with a light film of olive oil (about 1 tsp total). When hot, place slices in the pan and press lightly. Cook 30–45 seconds per side, until edges crisp and fat renders slightly. Remove to a plate and tent with foil to keep warm.

Cook eggs

Reduce heat to medium. Add 1 tbsp butter to the same skillet and let it foam. Crack the 4 eggs into a bowl and whisk briefly with a pinch of salt and pepper until combined (for scrambled style). Pour eggs into the skillet and cook gently, stirring with a spatula, scraping the bottom, folding curds until soft-set and creamy, about 2–3 minutes. If you prefer fried eggs instead: melt butter, crack 2 eggs per sandwich into the skillet, cook until whites set and yolks to desired doneness, season with salt and pepper.

Assemble cheese with eggs

When eggs are nearly done, divide them into two portions in the pan. Place 0.5 oz Fior di Sardegna cheese onto each portion so it melts into the eggs for 30–60 seconds. Remove eggs with cheese from the skillet and keep warm.

Toast the English muffins or rolls: split the 2 muffins/rolls and spread the cut sides lightly with softened butter. Place cut-side down in the hot skillet until golden brown and crisp, about 1–2 minutes. Alternatively, toast in a toaster or oven.

Optional spread: spread 1 tsp mayonnaise on each bottom half of the muffins/rolls.

Assemble sandwiches: divide the cheesy eggs between the two toasted bottoms. Top each with 1.5 slices grilled hot soppressata (use 3 slices total) so the spicy meat sits directly on the eggs. Spoon a generous portion of home fries (half the batch, roughly 3–4 oz each) on top of the soppressata for a hearty texture. Place the top muffin/roll halves to close the sandwiches.

Serve immediately while hot, with any remaining home fries on the side.