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Breakfast Burger

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"Don't you sometimes want a good burger to wake you up and get you going? Here's the solution: killer hash brown potatoes, a big breakfast sausage patty, and cheese, sandwiched between pieces of French toast. If you want, use biscuits instead and add eggs as you please."

List of Ingredients

Hash Browns:
â—¦ 2 pounds Idaho potatoes
â—¦ 1 onion, chopped
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 ½ tablespoons chopped fresh thyme leaves
â—¦ 2 tablespoons vegetable oil
â—¦ 2 tablespoons butter
â—¦ ¼ cup heavy cream

Sausage Patties:
â—¦ 1 pound bulk breakfast sausage

French Toast:
â—¦ ¾ cup whole milk
â—¦ 3 large eggs
â—¦ ¼ teaspoon salt
â—¦ Eight ¼-inch-thick slices day-old brioche rolls, or other soft rolls about 4 inches in diameter
â—¦ 4 tablespoons (½ stick) butter

Cheese:
â—¦ 4 ounces sliced cheddar, Jack and Colby mix, or American cheese


Recipe

To make the hash browns: Peel the potatoes and grate them on the large holes of a box grater or using the large grating disk on a food processor. In two batches, rinse the potatoes and wring them dry in a kitchen towel. Combine the potatoes, onion, salt, black pepper, and thyme in a mixing bowl, and mix well.

Heat the oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the butter, and when it has melted, add the potato mixture. Spread the potato mixture out, press it evenly in the skillet with a metal spatula, and cook for 5 minutes. Then shake the skillet to loosen the potatoes from the bottom, press the potatoes again, and continue to cook until they are nicely browned on the bottom, about 10 minutes longer. Using the metal spatula, cut the potatoes into 4 parts, and flip them over. Press the potatoes in the skillet and cook for 5 minutes. Then add the cream and continue to cook until the liquid has been absorbed and the potatoes have developed a nice crust on the bottom, about 10 minutes. At this point most of the bottom surface of the potatoes should be crusted; if not, continue to cook a bit longer, pressing with your spatula to encourage crusting. Remove the potatoes from the skillet and set them aside until cool enough to handle. Once they have cooled, cut them into 4 rounds with a 4-inch-diameter biscuit cutter (eat the leftover edges, of course). Alternatively, form the hash browns into 4-inch patties with your hands once they are cool enough to handle.

To make the sausage patties: While the potatoes are cooking, divide the sausage into 4 patties and press them into the size and shape of the bread slices, about 4 inches in diameter. Cook the sausage according to package directions, and set aside.

Preheat the oven to 400° F.

To make the French toast: In a shallow pan, whisk together the milk, eggs, and salt. Add several slices of the brioche and allow them to soak on both sides for about 3 minutes total. Heat a medium skillet over medium heat, and melt 2 tablespoons of the butter in it. Add the soaked bread and cook until golden brown on each side, about 3 minutes total. Remove from the pan and set aside. Repeat with the remaining bread and remaining 2 tablespoons butter.

To assemble: Set a hash brown round on one of the French toast slices, top with a slice of cheese, add a sausage patty, and top with another slice of French toast. Repeat with the remaining ingredients. Place the sandwiches on a baking sheet and bake in the oven until the cheese is melted and the burger is warmed through, 4 to 6 minutes. Serve immediately.

Makes 4 sandwiches