Crispy Hash Browns & Egg Brioche Sandwich This sandwich is the ultimate comfort food, with layers of crispy hash browns, creamy @Chosen Foods avocado oil mayo, fresh greens, and a soft, buttery brioche bun. Perfect for breakfast or a weekend brunch, it’s easy, delicious, and exactly what comfort food should be! #chosenpartner Ingredients For the Hash Browns (Makes about 6 hash browns): Avocado oil (for frying) 2 large russet potatoes 1 ½ tbsp potato starch 1 egg 1 tsp ground black pepper ¼ tsp garlic powder (optional) Salt, to taste For the Sandwich (Makes 1): 2 tbsp avocado oil mayo (e.g., Chosen Foods Classic Mayo) 2 spicy-sweet pickled jalapeño slices (optional) Handful of fresh arugula or lettuce leaves 1 egg (cooked sunny-side up) 1 tsp chili oil (optional) Fresh chives, chopped (optional) 1 brioche bun Instructions Make the Hash Browns Peel and cut the potatoes into chunks. Boil them in water for 5-7 minutes until slightly tender but not fully cooked. Drain and let cool. Once cool, grate the potatoes into a bowl. Add the potato starch, egg, black pepper, garlic powder (if using), and salt. Mix thoroughly until combined. Line a baking sheet or large plate with parchment paper. Shape the mixture into patties-round or traditional hash brown shapes. Freeze the patties for 20-30 minutes to help them hold their shape while frying. Heat a generous amount of avocado oil in a pan over medium heat. Fry the hash browns for 5-7 minutes on each side until golden brown. Reduce the heat if the oil gets too hot to avoid burning. Place the cooked hash browns on a paper towel-lined plate to absorb excess oil. Cook the Egg: Heat a non-stick pan over medium-low heat. Add a small amount of avocado oil. Crack the egg into the pan and cook until the whites are mostly set. Cover the pan with a lid to finish cooking the whites while keeping the yolk runny. (Optional: Flip the egg if you prefer the yolk cooked through.) Assemble the Sandwich: Toast or grill the brioche bun to your liking. Spread 2 tbsp of avocado oil mayo on both halves of the bun. Layer 2 spicy-sweet pickled jalapeño slices on top of the mayo. Add fresh arugula or lettuce leaves. Place crispy hash browns on top of the greens, followed by the sunny-side-up egg. Drizzle with chili oil, if desired, and sprinkle with chopped chives. Top with the other half of the bun and serve immediately. Enjoy! Brioche Breakfast Sandwich Homemade Hash Browns Avocado Oil Recipes Spicy Breakfast Ideas Crispy Egg Sandwich - @breadbakebeyond