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🥔🍳The Best Potato and Egg Sandwich | this was one of my favorite sandwiches growing up! Crispy potatoes, perfectly scrambled eggs, a little pecorino, and Italian long hots for some heat!

Makes one wedge, hero, grinder, or whatever you wanna call it!

1 medium Yukon Gold potato
6 large eggs, whisked
2-3 Italian long hots, roasted and seeds removed
Pecorino cheese
Salt & Pepper
Olive oil

Season the long hogs with a drizzle of olive oil and a generous amount of salt. Broil or roast until charred. Then set aside and remove the seeds.

Peel and cut your potatoes in half lengthwise. Then thinly slice each half (width wise) so each slice is about 1/8 inch thick. Optional, but soak your potatoes in cold water to remove the starch, then completely dry.

Once dried, heat a nonstick skillet over medium heat and drizzle with a liberal amount of olive oil. Evenly spread the potatoes on the pan, season with salt and pepper, and shallow fry until crispy.

If there is excess oil, remove with a paper towel. Then turn the heat off, and add the whisked eggs. Cook, while continuously stirring, until the eggs are cooked until desired texture.

Season with pecorino, salt, and pepper to taste.

Assemble the sandwich by removing some of the center of the bread. Add all the potatoes and eggs to the sandwich, followed by the Italian long hots and any condiments your heart desires. Enjoy!

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