Goetta Breakfast Sandwich Recipe
Tanya Schroeder | Lemons for LuluGoetta Breakfast Sandwich is exactly what you want to sink your teeth into in the morning. Your whole family will love them!
There was a time in my life when I was thoroughly grossed out by different food groups touching each other on my plate. I’d practically gag at the site of gravy from my mashed potatoes touching my corn or ranch dressing from my salad touching my fruit. I wasn’t a picky eater; I just couldn’t handle too many flavors blended together. I was a purist, I guess. I wanted my corn to taste only of corn, no gravy, no dressing, nothing. Just corn.
Not sure when this all changed for me, but it did. I find I often prefer my food groups combined. Now I do crazy things like throw bacon into my pancakes and top my baked potato with barbecue chicken. The way I see it, it’s all going to end up in the same place. Besides, some things really do taste good together. Take this breakfast sandwich for example. It literally has everything you love about a savory breakfast in one sizeable sandwich. Let’s break it down.
To begin with, I baked up eight large buttermilk biscuits. Next I added hash browns. I used refrigerated, store bought hash browns, to which I added an egg, butter and a bit of cornstarch. I created eight mounds of hash browns and baked them! I find this is the easiest way to make potato pancakes that are good and crisp.
I topped the potato cakes with nutty Asiago cheese slices. I love the flavor the Asiago lends this sandwich, but you could literally use any cheese slice you like.
Next, I added some goetta! Goetta is a sausage and grain mixture that is big where I live. It’s typically a combination of pork and oats; it’s awfully similar to scrapple. You can find this near your breakfast sausages in your supermarket. If goetta is not available, then traditional pork breakfast sausage is a great substitute. Fried eggs are the crowning glory. I liked to keep my fried eggs on the runny side. I love how the runny yolk creates a sauce for my biscuit sandwich, but of course, fry your egg the way YOU like it!
I found between the egg and the cheese, my biscuit sandwiches didn’t even need butter. All they needed is one big mouth that was willing to sink its teeth right into each layer. My mouth worked just fine.
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Goetta Breakfast Sandwich Recipe
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Ingredients
- 1 16.3 ounce can Refrigerated Buttermilk Biscuits, You should have 8 biscuits
- 1 20 ounce bag Shredded Hash Browns
- 9 Eggs
- 1/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Butter, Melted
- 2 tablespoons Cornstarch
- 8 slices Aged Asiago Cheese
- 1 pound Goetta Breakfast Sausage, Or pork breakfast sausage, divided into 8 patties
Directions
- Prepare biscuits according to package directions; allow biscuits to cool.
- Preheat oven to 475°F. Spray a baking sheet with nonstick spray and set aside.
- In a large bowl, stir together hash browns, 1 lightly beaten egg, salt, pepper, melted butter and cornstarch. Create 8 separate mounds of hash browns and place them on the prepared baking sheet.
- Bake potato pancakes for 10 minutes. Flip pancakes over and bake for another 5 minutes. Add one slice of cheese on each pancake during the last minute of baking.
- Meanwhile, spay a large skillet with non-stick spray. Place pork patties onto hot skillet and cook for 8 minutes per side or until done. Remove sausage and set aside. Wipe out skillet if necessary.
- Cook remaining eggs in batches on low heat for about 3 minutes or until desired degree of doneness.
- To assemble: Cut each biscuit in half. Place one potato pancake on the bottoms of each biscuit, top with sausage, fried egg and remaining biscuit half. Serve immediately.
Recommended
- Published:
- Modified:
- Author:
- Tanya Schroeder
- Cooking Method:
- Griddle
- Category:
- Sandwiches
- Tags:
- Sandwiches, Breakfasts, Brunches, Sausage, Eggs, Cheese, Biscuits, Easy, Griddle
- Related Recipes:
- Sandwich Recipes, Breakfast Recipes, Brunch Recipes, Sausage Recipes, Egg Recipes, Cheese Recipes, Biscuit Recipes, Easy Recipes, Griddle Recipes
- Recipe Yields:
- 8 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Tanya Schroeder
Recipe Yields: 8 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 60 minutes
Nutrition Facts
Amount Per Serving
