Hearty Breakfast Melt recipe

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Ingredients

3 tablespoons butter, divided, or as needed
1 frozen hash brown potato square
2 slices onion
2 slices white bread
1 slice Cheddar cheese
1 egg
salt and ground black pepper to taste

Nutrition Info

686.7 calories
carbohydrate: 40 g
cholesterol: 307.4 mg
fat: 54.6 g
fiber: 2.6 g
protein: 19.1 g
saturatedFat: 31.3 g
servingSize: -
sodium: 1008.4 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon butter in a skillet over medium heat. Fry hash brown square and onion slices in butter until hash brown is cooked through and onion is softened, flipping hash brown halfway, 7 to 10 minutes.

  2. Toast bread in a toaster, butter both sides with 1 tablespoon butter and place on a plate. Place cooked hash brown and onions on 1 slice of toast. Top with Cheddar cheese.

  3. Heat remaining tablespoon butter in a skillet over medium heat. Fry egg until white is nearly set and yolk is still runny, about 2 minutes. Gently flip and cook for an additional 15 to 30 seconds. Season with salt and pepper.

  4. Place over-easy egg on top of Cheddar cheese. Top with remaining slice of toast to form a sandwich. Slice to allow yolk to penetrate sandwich and serve.

Recipe Yield

1 sandwich

Recipe Note

I made up this sandwich melt and it's been a favorite ever since! This breakfast sandwich will fill you up fast and it's sure to please everyone in your family. You may have to omit the onions for the kids.

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