Croissant Sausage Sandwich Recipe

Prepare proteins

If using refrigerated pork or turkey sausage patties, cook them in a medium skillet over medium heat 4–5 minutes per side until internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for turkey and they are nicely browned. If using vegan sausage patties, cook according to package instructions (generally 3–4 minutes per side) until heated through and browned. Remove cooked patties to a plate and keep warm.

Toast croissants

Slice croissants horizontally. Lightly butter cut sides with 1 tbs softened butter divided between croissants. Place croissants, cut-side down, in a skillet over medium heat for 1–2 minutes until the cut surface is golden and crisp, or toast briefly in a 350°F (175°C) oven for 4–5 minutes. Remove and set aside.

Fry eggs

In the same skillet over medium-low heat, add the remaining 1 tbs butter. Crack eggs into the pan (cook separately if needed), sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. For fried-over-easy: cook until whites are set 2–3 minutes, gently flip and cook 20–30 seconds more. For over-medium: cook 1 minute after flipping. For sunny-side up: cover skillet and cook until whites set but yolk remains runny, about 3–4 minutes. Remove eggs and keep warm.

Assemble sandwiches

Spread 1 tsp mayonnaise or softened butter on the bottom half of each toasted croissant (optional). Place one sausage patty on each bottom half, then a slice of cheddar cheese so it will melt from the residual heat. Place the fried egg onto the cheese. Top with croissant top and press gently. If you prefer the cheese more melted, return assembled open-faced sandwiches to the skillet or oven for 30–60 seconds, then close and serve.

Heat a large nonstick skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter has melted and is foaming, add the chopped onion and cook 2–3 minutes until softened.

Add the thawed, well-drained shredded hash browns to the pan, spreading into an even layer. Press down with a spatula. Sprinkle 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and the minced garlic evenly over the potatoes.

Cook without stirring for 4–5 minutes until the underside is golden brown and crisp. Flip sections (or stir and press again) and continue cooking another 4–5 minutes until the other side is browned and the potatoes are cooked through. Adjust heat if they brown too quickly.

Taste and adjust seasoning. Stir in chopped parsley if using. Transfer to a plate and serve alongside the croissant sausage sandwiches.