Butternut Breffass Sammy Recipe

roast and mash

Preheat oven to 200°C (400°F). Cut the butternut squash in half, remove seeds, drizzle with 1 tbs olive oil, sprinkle 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet lined with parchment and roast 25–30 minutes until fork-tender. When cool enough to handle, scoop flesh into a bowl and roughly mash so it holds together but still has texture (not a puree).

Season the mashed squash to taste with remaining 1/2 tsp salt and up to 1/4 tsp black pepper. Keep warm while finishing other components.

prepare potatoes

Peel and grate the Russet potatoes into a clean bowl. Immediately place grated potatoes in a large bowl of cold water and swish to remove excess starch. Let sit 1–2 minutes, then drain and repeat until water runs clearer.

drain and bind

Using a clean kitchen towel or cheesecloth, squeeze the grated potatoes until very dry. Transfer to a bowl and mix in grated onion, 2 tbs flour, 1 beaten egg, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

shape and fry

Heat a heavy skillet over medium-high and add 2 tbs neutral oil. For two sandwiches, divide mixture into four portions and press each into 7–8 cm (3 in) rounds. Fry 3–4 minutes per side until deeply golden and crisp. Add remaining 1 tbs oil if needed. Transfer to a paper towel-lined plate and keep warm in a low oven (90–100°C / 200–210°F).

In a small bowl combine 6 tbs mayonnaise, 2 tbs chili crisp, 1 tbs lime juice, 1 tsp minced garlic, 1/2 tsp soy sauce and 1/2 tsp honey or maple syrup. Whisk until smooth and taste; adjust salt (about 1/4 tsp) or lime for brightness. Refrigerate until assembly.

toast buns

Warm a skillet over medium heat. Lightly butter cut sides of the 2 buns (1 tbs butter total) and toast cut-side down until golden, about 1–2 minutes.

assemble sandwiches

Spread about 1 tbs chili crisp aioli on both cut faces of each bun (reserve a little for serving). Place a warm house hashbrown on the bottom bun, top with a generous 120–150 g (about half) mashed butternut squash, then 2 slices of cheese. Add a spoonful (about 1 tbs) of ketchup over the cheese, then top with cilantro or microgreens if using. Cap with the top bun.

If you prefer melted cheese, return assembled open sandwiches to the skillet or under a broiler for 1–2 minutes just until cheese softens. Serve immediately with the remaining aioli and additional ketchup on the side.