- Blackberry-Yogurt Spread:
- 2 tablespoons plain Greek yogurt
- 1 tablespoon blackberry jam
- Latkes:
- 1 1/2 cups shredded hash brown potatoes (such as Simply Potatoes®)
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 cup canola oil
- Filling:
- 10 ounces ground breakfast sausage (such as Jimmy Dean® Maple Sausage)
- 2 slices Cheddar cheese
- 2 eggs
- 1 pinch salt and ground black pepper to taste
- Mix Greek yogurt and blackberry jam together in a bowl until spread is smooth; refrigerate.
- Place potatoes in cheesecloth and wring, extracting as much moisture as possible. Combine potatoes, flour, beaten egg, and salt together in a bowl until thoroughly mixed. Divide potato mixture into 4 equal portions and form into 4-inch patties.
- Heat canola oil in a large skillet over medium-high heat. Cook potato patties in the hot oil until golden brown, about 6 minutes per side. Remove latkes from oil and place on a cooling rack, reserving oil in the skillet.
- Form breakfast sausage into two 5-ounce patties. Cook patties in the same skillet until browned on the outside and no longer pink in the center, 3 to 5 minutes per side. The internal temperature should be 160 degrees F (73 degrees C). Transfer patties to the cooling rack and top each with Cheddar cheese.
- Heat a non-stick skillet and add 2 tablespoons reserved heated oil. Crack 2 eggs into heated oil and cook for about 5 minutes.
- Spread blackberry spread onto 2 of the latkes; top with sausage-Cheddar cheese. Add 1 latke to the Cheddar cheese layer of each, creating a sandwich. Top each sandwich with an egg; season with salt and pepper.
05/20/2018
recipepes.com
Latkes Breakfast Sandwiches with Blackberry-Yogurt Spread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
