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October 26, 2021

This breakfast sandwich checks all of the boxes.

Loaded Breakfast Sandwich Recipe -


Potato pancakes (hash browns)
Wilted caramelized onions and spinach
Sheet pan eggs
1 pound sliced pastrami
1 cup grated smoked gouda cheese
1 sliced pickled hot pepper
1 sliced tomato
2 tbsp butter
4 potato rolls
hot sauce (sriracha)
2 large potatoes, grated
2 tbsp all-purpose flour
3 tbsp butter
1 tsp salt
4 sliced onions
4 cups washed and drained spinach
cooking oil
pinch of salt
6 eggs
1/4 cup heavy cream
1 cup sliced mushrooms
salt and pepper to taste


1. Sear potato rolls on hot butter.

2. Heat the pastrami and top with smoked Gouda, then add sliced pickled hot pepper.

3. Cover with a metal bowl to create steam and melt the cheese.

4. Arrange from bottom to top: potato bun, hash browns, sheet pan egg, pastrami, cheese and pickled hot pepper, wilted caramelized onions and spinach and finally the top bun.

5. Serve with hot sauce.

6. Squish all the water from the potatoes, add the flour and salt. Mix well.

7. Make little balls and press into a hot griddle with butter.

8. Sear on both sides and reserve warm.

9. In a hot griddle, add the sliced onions and a pinch of salt.

10. Cook slow until caramelized.

11. Add the spinach and stir until it is wilted.

12. Reserve warm for later.

13. In a large bowl, crack all 6 eggs, add salt, pepper, heavy cream, sliced mushrooms and gently fold until mixed.

14. Grease a small sheet pan very well and heat the oven to 300°F.

15. Pour the mixture into the greased pan and bake for 15 minutes until the eggs are just set.

16. Transfer to a cutting board and cut into squares the same size or the potato rolls.


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