The Best Breakfast Sandwich At Home

Ingredients

• 8 Eggs (medium to large, cracked)
• 1.5 tsp Salt (kosher salt preferred)
• 0.25 cup Heavy Cream (for extra richness in the egg)
• 0.25 cup Whole Milk
• as needed Cooking Spray (to coat 8×8 baking pan)
• 1.5 lb Russet Potatoes (peeled, coarse‑grated)
• 2 cup Duck Fat (for poaching potatoes; can substitute butter, pork fat, or canola oil)
• 2 tbsp Cornstarch (binds hash brown patties)
• 0.5 cup Kewpie Mayonnaise (or any premium mayo)
• 1 tbsp Ketchup
• 2.5 tsp Gochujang (Korean red pepper paste; adds sweet‑spicy depth)
• 1 tsp Smoked Paprika
• 1 tsp Cayenne Pepper
• 1 clove Garlic (grated)
• 8 slices Mortadella (paper‑thin, preferably pistachio or black‑pepper)
• 4 slices American Cheese
• 4 Brioche Buns (soft sandwich buns, split top and bottom)
• 2 tbsp Butter (for toasting buns)
• 2.5 qt Canola Oil (for deep‑frying hash brown patties; can use duck fat instead)

Instructions

1. Prepare Egg Custard

   Crack 8 eggs into a quart container. Add 1½ tsp salt, ¼ cup heavy cream, and ¼ cup whole milk. Blend with an immersion blender until completely smooth.

   Time: PT5M

2. Strain (Optional)

   Pour the blended mixture through a fine mesh sieve into a clean bowl for a silky appearance.

   Time: PT2M

3. Steam the Egg

   Spray an 8×8 baking pan with cooking spray. Transfer the egg mixture to a 9×13 pan, cover loosely with foil, and place the pan in a water bath (boiling water poured into the larger pan until it reaches the egg level). Bake at 300°F for 25‑30 minutes.

   Time: PT30M

   Temperature: 300°F

4. Cool and Slice Egg

   Remove the pan, let the egg set for 2‑3 minutes, then flip onto a cutting board. Trim any dry edges and cut the slab into four equal rectangles (or quarters).

   Time: PT5M

5. Prep Potatoes

   Peel 1½ lb russet potatoes. Grate on the coarse side of a box grater, then wrap the shreds in a tea towel and squeeze out as much moisture as possible.

   Time: PT10M

6. Poach Potatoes in Fat

   In a medium‑large saucepan, melt 2 cups duck fat over medium heat. Add the squeezed potatoes, stirring gently. Cook for 5‑10 minutes until the potatoes are about 80 % done and still have a slight crunch.

   Time: PT10M

7. Strain and Season

   Pour the potato‑fat mixture through a fine mesh strainer into a bowl, reserving the fat for later use. Season the potatoes with kosher salt to taste.

   Time: PT3M

8. Bind with Cornstarch

   Sprinkle 2 tbsp cornstarch over the potatoes and mix until evenly distributed. If the mixture feels loose, add cornstarch a teaspoon at a time until it holds together.

   Time: PT2M

9. Form Hash Brown Patties

   Divide the mixture into four equal portions. Shape each into a ball, then flatten into a 4‑inch round patty using a 4‑inch ring mold or by hand.

   Time: PT5M

10. Chill Patties

    Place the formed patties on a plate and refrigerate for at least 30 minutes (or freeze for later use) so they firm up.

    Time: PT30M

11. Prepare Spicy Mayo

    In a small bowl, whisk together ½ cup mayo, 1 tbsp ketchup, 2½ tsp gochujang, 1 tsp smoked paprika, 1 tsp cayenne, grated garlic, a pinch of salt and black pepper until smooth.

    Time: PT5M

12. Sear Mortadella

    Heat a non‑stick skillet over medium heat. Add a thin layer of duck fat or butter. Lay the thin mortadella slices in a single layer (3‑6 slices per sandwich) and sear 2 minutes per side until lightly browned but still pliable.

    Time: PT4M

13. Deep‑Fry Hash Browns

    Heat 2½‑3 qt canola oil (or more duck fat) in a deep pot to 350°F. Fry each chilled patty for 3‑4 minutes until golden brown and crisp. Remove with a slotted spoon onto paper towels over a wire rack.

    Time: PT4M

    Temperature: 350°F

14. Toast Buns

    Melt 2 tbsp butter in a skillet over medium heat. Place buns cut side down and toast 1‑2 minutes until golden and slightly crisp.

    Time: PT2M

15. Assemble Sandwich

    On the bottom bun, spread a generous layer of spicy mayo. Add a hash brown patty, 2‑3 slices of seared mortadella, a quarter egg slab, and a slice of American cheese. Top with the toasted bun half and press lightly.

    Time: PT5M

Nutrition Facts

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

38 g

Fiber

3 g