Breffass Sammy Recipe
Chili crisp free aioli option, house hashbrown
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Ingredients
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Aioli (Chili Crisp–Free Option)
House Hashbrown
Sandwich Components
Method
Aioli (Chili Crisp–Free Option)
- 1
Make the aioli
Peel and mince or grate the garlic finely. In a small bowl, combine 1 cup mayonnaise, minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth. If the aioli seems too thick, whisk in up to 1 teaspoon neutral oil to loosen to desired consistency. Taste and adjust seasoning (more lemon for brightness, more salt as needed). Cover and refrigerate while you prepare the hashbrown; flavors meld after 30 minutes but it can be used immediately.
House Hashbrown
- 2
Prepare potatoes
Peel the russet potatoes (or leave skins on for texture) and grate them on the large holes of a box grater or in a food processor. Transfer grated potatoes to a large bowl of cold water and swish to remove excess starch. Let sit 2 minutes, then drain through a fine-mesh sieve or collander.
- 3
Dry and combine
Spread the drained grated potatoes on a clean kitchen towel or several layers of paper towels. Twist and squeeze firmly to remove as much moisture as possible (this step is key for crisp hashbrowns). Transfer dried potatoes to a bowl and add 1/2 cup finely grated or minced yellow onion, 2 tablespoons flour, 1 beaten egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix until evenly combined.
- 4
Form patties and fry
Heat a 10- or 12-inch skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon unsalted butter if using. When oil is shimmering and butter foams, scoop about 3/4 cup of the potato mixture per patty into the skillet and press into a 4-inch round, about 1/2-inch thick. Avoid overcrowding; work in batches if needed. Cook undisturbed for 4–5 minutes until the bottom is deep golden and releases easily. Flip carefully and cook the other side 3–4 minutes until crisp and cooked through. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (about 200°F/95°C) while finishing remaining patties.
Sandwich Assembly & Finish
- 5
Toast bread and fry egg
Butter the cut sides of the bread or bun (1 teaspoon butter total) and toast in a clean skillet over medium heat until golden, about 1–2 minutes per side. In the same skillet (add a little butter or oil if needed), fry the egg to your preferred doneness — sunny-side up or over-easy is recommended so the yolk acts like a sauce. Season the egg with a pinch of salt and pepper.
- 6
Assemble
Spread about 2 tablespoons of the prepared aioli on the bottom slice of bread. Place the hot house hashbrown directly on top of the aioli, then add the slice of cheddar cheese (it will soften from the heat of the patty), the fried egg, and the optional ham or breakfast protein. Top with microgreens or lettuce if using. Spread another tablespoon of aioli on the top slice of bread and close the sandwich.
- 7
Serve
Press gently, slice in half if desired, and serve immediately while the hashbrown is crisp and the yolk is runny. Offer extra aioli on the side if guests want more.