for the love of mayonnaise a blog about sandwiches.

To many people this might look very gross. To many people this looks very good. Such is life. I like hash browns on my breakfast sandwiches. I like ketchup on my hash browns. If you’ve never had hash browns on a sandwich I suggest you try it. And you will eat them in a boat. And you will eat them with a goat. And you will eat them in the rain. And in the dark. And on a train. And in a car. And in a tree. They are so good so good you see! How your spuds were meant to be! Promise.

For some reason I used to think hash browns were a complicated thing. I would’ve grown up eating these daily if they were easy to make right? And we wouldn’t need to be buying prepackaged frozen hash brown bits if they were simple to make from scratch… right? They couldn’t be easier, for serious. In a desperate attempt to get a starch in front of my starving child without having to preheat an oven or boil pasta I grated a potato and threw it on the stove and it was magic. The starches in the potato that release when you cook it create a nice, sticky consistency that makes it gooey on the inside and crispy on the outside like I believe people like their potatoes to be.

Hash Browns
Ingredients:
Olive Oil, a few tbsp depending on how much potato you are using
Potato(es), grated

Directions:
Heat a saute pan on medium heat. Add a tablespoon or so of olive oil.

While your pan is heating grate a potato. If you grate them in advance and don’t soak them in water, they will turn pink and black and appear to be inedible. They will still taste fine but it might be disturbing to look at so I suggest you grate right before you place in the hot oil.

Place a pile of your potatoes in your skillet. Flatten down with a spatula and create a nice little pattie, the size you want on your sandwich. Let that cook for a few minutes until golden brown. Flip over and cook on the other side until golden brown as well. Remove from pan.

Hash Brown Breakfast Sandwich
Ingredients:
1 lb. of your favorite breakfast sausage
White American cheese, 1 slice
Hash Brown
Potato Roll
Mayonnaise
Ketchup

Directions:
Create patties out of your breakfast sausage a little larger around than the surface area of you bun. Press your thumb in the middle to create a small indentation which will help keep your patties from puffing up when you cook them.

Cook your sausage in a skillet flipping once until cooked through. While this is happening, you might want to be cooking your hash brown so that everything comes out nice and hot at the same time. Don’t toast your bread. Or do. Whatever but my suggestion is not.

When your sausage is cooked place your white American cheese product, white because it’s less gross than the yellow variety, on your sausage pattie before you remove it from the pan and let it melt until dripping down the sides. Place the pattie on your untoasted bun. Place your hash brown on top of your cheesy pattie. Squirt some ketchup on your hash brown and spread some mayo on the other side of your bun. Sandwich together and inhale. YUM.

Feel free to leave out or add any ingredients you like. That’s the magical magicalness of sandwiches…they can absolutely be exactly what you want them to be, every time.