Breakfast Sandwich Recipe

Preheat oven to 425°F (220°C). Spread the diced potatoes on a baking sheet lined with parchment. Toss with olive oil, smoked paprika, onion powder, 3/4 tsp kosher salt and 1/4 tsp black pepper so all pieces are coated in a single layer.

Roast in the preheated oven for 20–25 minutes, stirring or flipping once halfway through, until cubes are golden and crisp on edges. If short on time, pan-fry: heat a large skillet over medium-high, add 1 tbsp oil, cook potatoes in a single layer, undisturbed 4–5 minutes, then stir and continue until crisp and tender (about 12–15 minutes total). Keep warm when done.

While potatoes roast, heat a skillet (preferably cast-iron) over medium-high heat. Add 1 tsp neutral oil. Place two sausage patties in the skillet and cook 3–4 minutes per side, pressing slightly, until well browned and cooked through (internal temp 160°F/71°C). If using raw bulk sausage, form into two 3–4 oz patties before cooking.

Transfer cooked patties to a plate and keep warm. Wipe excess fat from skillet with paper towel, leaving a thin film for scrambling eggs.

In a bowl, crack 4 eggs, add 2 tbsp milk or half-and-half, 1 tsp kosher salt and 1/4 tsp black pepper. Whisk until uniform and slightly frothy.

Melt 1 tbsp butter in the same skillet over medium-low heat. Pour in egg mixture and let sit 10–15 seconds until edges begin to set. Using a spatula, gently stir, folding eggs from the edges to the center, forming soft curds. Cook slowly 2–3 minutes until mostly set but still moist — remove from heat a moment before fully firm, as they will carryover cook.

Keep eggs warm. Optionally stir in chopped chives or parsley for color.

In a small bowl combine 2 tbsp mayonnaise with 1 tsp Crystal hot sauce and 1/2 tsp lime juice (if using). Taste and adjust heat or acidity. Set aside.

Split the 2 biscuits horizontally. Heat a clean skillet or griddle over medium. Add 1 tbsp butter and toast cut sides of the biscuits 1–2 minutes until golden and slightly crisp.

Assemble sandwiches

Spread about half of the Crystal mayonnaise on the bottom half of each toasted biscuit. Place one cooked sausage patty on each bottom half, top each patty with a slice of cheese so it begins to melt. Divide the scrambled eggs between the two sandwiches, mounding on top of the cheese. Spoon crispy potatoes onto the top half of the biscuit (or serve on the side). Close the sandwich and press gently.

Serve immediately while hot. Garnish with a sprinkle of chopped chives or parsley if desired.