Spiralized veggies sandwiched between gouda cheese and spiralized potato patties! Deliciously Simple!
Sandwich on the table in less than 30 minutes! Easy, quick and healthy way to eat a sandwich.
Being a vegetarian, I tend to have a sweet breakfast mostly when I go outside. So, I always have some donuts or something when I go outside. And mostly hash browns (fried potatoes) are the only ones that are not sweet. Hashbrowns are potato patties. They are made by grating some potatoes and are put together and fried or roasted. I spiralized them instead. When I wanted to make a recipe with spiralizer, I started to brainstorm on what else I could make with my spiral slicer other than noodles, pasta, noodles soup, baked spirals, spiral fries. Then I decided it’s going to be breakfast with some potatoes, cucumber and carrots. I found that making them in these fine noodles for the potatoes will make them crispy and brown in few minutes time. You should make sure that we need a good squeeze of the potatoes to get all the water out. I always crave savory flavors for breakfast and lunch. And there is nothing better than a potato sandwich with some veggies and cheese. You can even add a poached egg or omelet or avocado or some asparagus or some roasted bacon. I nestled on top some grated gouda cheese. I just made a sandwich for me, so instead of making a huge patch of potatoes in the oven, I decided to whip up these patties in a skillet. I surely did not want to fry them 😉 Fried potatoes in the morning sound great but surely not healthy. I always keep mentioning that it is not good to skip breakfast. So I always like to make a breakfast quick and less than 20 minutes. I have some Breakfast recipes less than 20 minutes already in the blog. The spiralizer I used is Microplane spiralizer.
Other favorite Breakfast recipes: Broccoli Cheese fritters, hersheys Peanut butter chocolate mug cake, Scrambled egg Indian style
- Potato – 1, large, shredded on large holes in grater
- Shallots – 3, chopped finely
- Garlic powder – 1 tsp
- Cucumber – ½, ¼ cup approx
- Carrot – ½, ¼ cup approx.
- Chives herbs – 1 tsp (dried or fresh), I used dried
- Red chilli flakes – 1 tsp
- Rice flour – 2 tsp
- All purpose – 2 tsp
- Salt – to taste
- Cheese – 2 tbsp, Grated (I used gouda cheese)
- Grounded pepper, red chilli flakes, herbs (chives or thyme) to garnish
- Oil – 1 tbsp
- Shred the potato using spiralizer and add chilli flakes, herbs, shallots, garlic powder, rice flour, all-purpose flour and salt. Mix well. Keep it aside.
- Use a flat iron skillet. Heat to medium high the pan with 1 tbsp of oil.
- Then using your hand, grab the potato mixture and squeeze excess water. Tap it to make the patty. Do not tap it very thin then it might be over crispy. Keep it a little thicker for a warm and soft center. Drop in the pan.
- Flip your hash browns when a bottom is nice and crispy. I kept checking on them. And brown the other side too.
- While the potatoes are cooking, spiralize cucumber and carrot.
- Place the potatoes in a tissue to drain out the oil. Then place one the potato patty on the plate, top them with spiralized cucumber and carrot. Grate some cheese on top. Garnish with red chilli flakes, pepper and dried herbs. And close the sandwich with the other potato patty and enjoy!
