These potato sandwiches are crispy, saucy and loaded with so much flavour!
If you love carbs, this one’s for you. A potato sandwich may sound unusual, but it really works—especially if you’ve tried a chip butty before. The combination of crispy potatoes, a runny egg and a spicy sauce makes for an incredibly satisfying breakfast or brunch sandwich.
Breakfast Potatoes
These are breakfast-style potatoes: peeled, diced and shallow-fried until golden and crisp. Parboiling first gives a fluffy interior, while roughing up the outsides creates little craggy edges that turn beautifully crunchy when fried. For extra flavour, boil the potatoes in chicken stock if you like.
Boiling the potatoes
Boil the diced potatoes until they are just about knife-tender. This reduces surface starch and makes the centers fluffy. After boiling, drain but don’t rinse—allow them to steam dry so excess moisture evaporates. That step helps the potatoes crisp up during frying.
Steam drying the potatoes
Let the drained potatoes sit for at least five minutes, preferably until they stop steaming. Drying them this way prevents greasy, soggy potatoes and ensures a crisp finish when they hit the pan.
Process shots: peel & dice potatoes (photo 1), add to pot (photo 2), boil in salt and stock (photo 3), drain and steam dry (photo 4).
Making Breakfast Potatoes
To deepen the breakfast vibe, fry bacon, onion and garlic first, then set that mixture aside while you crisp the potatoes. When combined at the end, the bacon and aromatics add savoury bursts of flavour throughout the potatoes.
How to shallow fry potatoes
Use a cast-iron skillet or a heavy-bottomed pan and pour in enough neutral oil to cover the base. Heat until shimmering, then add the steam-dried potatoes. Cook, stirring occasionally, until the potatoes are deeply golden and crisp—this can take 15 minutes or more depending on chunk size. Drain excess oil, then fold in the bacon, onion and garlic.
Process shots: fry bacon (photo 1), fry onion and garlic (photo 2), remove from pan (photo 3), heat up oil and add potatoes (photo 4), fry then drain oil (photo 5), incorporate bacon mix (photo 6).
Potato Sandwiches
The fried potatoes are the star, so the sandwich needs only a few complementary elements. For the complete sandwich you’ll need:
- English Muffins – Light and toasty, they balance the crunchy potatoes.
- Sriracha – Adds heat and moisture; any preferred sauce works too.
- Potatoes – The crispy breakfast potatoes described above.
- Fried Egg – A runny yolk brings sauciness that pairs perfectly with the potatoes.
Can I sub the sriracha with something else?
Yes—use any sauce you prefer. The sauce’s main job is to add moisture and flavour, so pick something you enjoy.
Do I have to add the egg?
The egg is highly recommended for its flavour and the extra sauciness from the yolk, but scrambled egg works fine if you prefer.
Process shots: drizzle toasted muffin with sauce (photo 1), add potatoes (photo 2), add egg (photo 3), add top slice of muffin (photo 4).
Serving Potato Sandwiches
Assemble the sandwich by spreading sauce on the bottom muffin half, piling on the hot potatoes, topping with a fried egg and finishing with the muffin top. Serve immediately—these are best fresh and need no extra sides for a satisfying breakfast treat.
Can I make these ahead of time?
You can prepare the potatoes in advance, but they’ll be crispiest when served right away. To save time, cool leftovers completely, store tightly in the fridge for a couple of days, and reheat gently in a pan over medium heat until hot and crisp again.
Alrighty, let’s tuck into the full recipe for these potato sandwiches shall we?!
How to make Potato Sandwiches (Full Recipe & Video)
Breakfast Potato Sandwich
Equipment
- Large cast iron skillet or heavy pan & wooden spoon
- Large pot & colander
- Sharp knife & chopping board
- Jug (for stock)
- Potato peeler
Ingredients
Breakfast Potatoes
- 1.6 lb / 750 g Maris Pipers or Russets, peeled & diced into small bite-sized chunks
- 4 cups / 1 litre chicken stock
- 1/2 cup / 120 ml vegetable oil
- 4–5 slices bacon, finely diced
- 1 small onion, finely diced
- 1 clove garlic, finely diced
- 1 tsp salt, plus more to taste
- Black pepper, to taste
Sandwiches
- 5 English muffins, halved & toasted
- 5 fried eggs (see notes)
- Sriracha, or sauce of choice
Instructions
- Add the diced potatoes to a large pot and pour in chicken stock to comfortably cover them. Bring to a boil and cook until the potatoes are just about knife-tender, then drain (do not rinse). Leave to steam dry for at least 5 minutes, preferably until steaming stops.
- Meanwhile, fry the bacon over medium heat in a large pan until it begins to crisp. Add the onion and fry until softened, then add garlic and cook another minute or two. Remove the mixture from the pan and turn the heat to high.
- Pour in the oil and, once hot, carefully add the steam-dried potatoes. Fry, stirring occasionally, until golden and crispy—this can take 15 minutes or more depending on potato size. Discard excess oil and stir the bacon/onion/garlic mixture back in. Season with salt and pepper to taste.
- Drizzle sauce over the bottom half of each toasted muffin, top with a generous portion of potatoes, add a fried egg, then place the top muffin half on. Serve immediately and enjoy.
Quick Demo
Notes
a) Egg – A fried egg with a runny yolk is ideal here for extra sauciness, but scrambled egg works too. I usually fry the eggs after the potatoes while assembling the sandwiches.
b) Make ahead – Potatoes are crispiest when freshly cooked. If making ahead, cool completely, store tightly in the fridge and reheat in a pan over medium heat until hot and crisp.
c) Variations – For a vegetarian version omit the bacon and use vegetable stock. Add cheese if you like. If you don’t have stock, use water—flavour will be milder but still tasty.
d) Calories – Calorie estimate assumes some oil absorption and standard ingredient amounts; use the nutrition panel as a guide.
Nutrition:
For more similar sandwiches check out these beauties:
Breakfast Sandwich Recipes
- Ultimate English Muffin Breakfast Sandwich
- Spam Egg Sandwiches
- Fried Egg Sandwich
- Scrambled Egg Sandwiches
- Avocado Egg Sandwich
- ALL Breakfast Sandwiches!
If you loved this Potato Sandwich Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!