Pimento Cheese & Latke Breakfast Sandwich Recipe

In a medium bowl, combine the softened cream cheese and mayonnaise until smooth and creamy.

Fold in the shredded cheddar, chopped pimentos, smoked paprika, hot sauce (if using), black pepper and kosher salt. Mix until evenly distributed. Taste and adjust seasoning. Refrigerate while you prepare the rest (helps firm up slightly).

Grate the potatoes on the large holes of a box grater (or pulse in a food processor). Immediately transfer to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — at least 1–2 tablespoons of liquid.

Combine the drained grated potatoes and the squeezed grated onion in a bowl. Add the flour, beaten egg, salt and pepper. Stir until mixture is evenly combined; it should hold together when scooped. If too loose, add 1 tablespoon more flour.

In a large skillet, heat about 1/8 inch of vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer). Spoon heaping 1/3-cup portions of the potato mixture into the pan and flatten gently into 3–4 inch rounds. Fry in batches, taking care not to overcrowd the pan.

Cook each latke 3–4 minutes per side, until deep golden brown and crisp. Transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while finishing remaining latkes.

If using bacon: Preheat oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp to your preference. Drain on paper towels. Alternatively, pan-fry bacon over medium heat until crisp, 8–10 minutes, turning as needed.

If using sausage patties: Heat a skillet over medium heat with a tiny drizzle of oil. Cook patties 4–6 minutes per side, until browned and cooked through (internal temp 160°F/71°C). Keep warm on a plate tented with foil.

In a nonstick skillet, melt the butter over medium-low heat. Crack two eggs into a small bowl and gently slip into the skillet to make sunny-side-up eggs, or break yolks and cook as over-easy if preferred. Season with salt and pepper. Cook until whites are set but yolks still runny, about 3–4 minutes for sunny-side; flip 15–30 seconds if over-easy.

To assemble each sandwich: Spread about 2 tablespoons of pimento cheese on one latke. Top with 1 tablespoon of baby arugula or spinach, followed by the cooked protein (2 bacon slices or 1 sausage patty). Place the egg on top of the protein. Add another 1–2 tablespoons of pimento cheese to the underside of a second latke and use it as the top (cheese between latkes helps them stick and adds flavor). Gently press to compact.

Serve immediately while hot and crispy. If making multiple sandwiches, keep assembled sandwiches in a low oven (200°F/95°C) up to 10–15 minutes; latkes will soften slightly.