Crispy Breakfast Potatoes and Breakfast Sandwich

2 mins
Serves 1
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Directions

  1. 1Start with adding some butter to the grill.
  2. 2Add pre-peeled, diced and boiled potatoes to the grill.
  3. 3Mix potatoes around in the butter.
  4. 4Flatten potatoes on the grill to maximize surface coverage.
  5. 5Season potatoes with salt, pepper, garlic powder, paprika, dried rosemary, and parsley. Do not mix.
  6. 6Let the potatoes get crispy on one side.
  7. 7Add a little more butter to help potatoes brown.
  8. 8Once potatoes have a crispy edge, flip and cook through.
  9. 9For the breakfast sandwich, start by buttering the flatbread and cooking it on the grill.
  10. 10Cook a fried egg on the grill.
  11. 11Spread pesto mayo on the flatbread.
  12. 12Add bacon and the fried egg to the flatbread.
  13. 13Add a slice of monterey jack cheese and arugula.
  14. 14Fold the flatbread in half, cut it, and serve alongside the potatoes.

Ingredients

  • 8 pieces butter
  • 1 large bowl potatoes
  • 1 salt
  • 1 pepper
  • 1 garlic powder
  • 1 paprika
  • 1 dried rosemary
  • 1 parsley
  • 1 piece flatbread
  • 1 piece fried egg
  • 3 pieces bacon
  • 1 slice monterey jack cheese
  • 1 handful arugula
  • 2 tbsp pesto mayo

Equipment

grillspatula