Cabana Breakfast Sando Recipe
Buffalo fried chicken thigh, two hash patties, American cheese, pickled Jalapeño, poblano mayo, poached egg, potato bun. Served with breakfast potatoes or sub Cabana Fries +$6. Add Bacon +$4
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Patties
Poblano Mayo
Breakfast Potatoes
Optional Add-ons
Method
Preparation
- 1
Make the Poblano Mayo
In a bowl, mix the roasted and diced poblano peppers with mayonnaise and lime juice. Set aside.
- 2
Frying Chicken and Hash Patties
- 3
Fry the Chicken
Heat oil in a deep fryer or large pot. Dredge the chicken thighs in buffalo sauce and fry until cooked through and crispy, about 6-8 minutes. Remove and drain on paper towels.
- 4
Cook the Hash Patties
Form shredded hash browns into patties and fry in a skillet over medium heat until golden brown on both sides, about 4-5 minutes per side.
Assembling the Sando
- 5
Assemble the Sandwich
On the bottom half of the potato bun, layer a hash patty, fried chicken thigh, a slice of American cheese, some pickled jalapeños, and a poached egg. Spread poblano mayo on the top half of the bun and close the sandwich.
