Cinnamon-Raisin Loaded Breakfast Sandwich
8 Slices Martin’s Cinnamon Raisin Swirl Potato Bread
4 Breakfast Sausage Patties, cooked
8 Slices Bacon, cooked
1 Potato, shredded (about 1 cup)
1 Tablespoon Butter
1 Tablespoon Olive Oil
4 Slices Cheddar Cheese
Salt and Pepper, to taste
Arrange sausage patties and bacon strips together on a foil-lined baking sheet and cook in a 400 degree oven for about 15 minutes or until both are cooked through. Remove from oven and pat dry with paper towel to soak up excess oil.
After cooking, lower oven temperature to 225 degrees and return sausage and bacon to oven to keep warm until ready to serve.
Shred potato; rinse in cold water. Squeeze shredded potatoes of excess water and pat dry with paper towel. Heat olive oil and butter in nonstick skillet over medium heat. Add shredded potatoes and cook for 6-7 minutes. Flip and cook other side until golden brown. Transfer to baking sheet in oven until ready to serve.
Toast Cinnamon Raisin Swirl Potato Bread.
In nonstick skillet over medium heat, crack four eggs and cook sunny side up until the whites are set. Season with salt and pepper, to taste. Remove from heat.
To assemble: Top each of four slices of toasted Cinnamon Raisin Swirl Potato Bread with breakfast sausage, cheddar cheese, hashbrowns, egg, and bacon. Finish with another slice each of toasted bread.
Recipe adapted from: www.countrycleaver.com