These open faced sweet potato fritter breakfast sandwiches are the perfect way to start your day. With a soft boiled egg on top of a crispy fritter bottom, you won’t be missing the pancakes.
I’ve read all the tips and tricks ever documented about the best way to peel a hardboiled egg and you want to know something?
They’re all complete BS.
Freshness of the eggs, vinegar or baking soda in the water, peeling it with a glass of water, ice baths, poking holes in the bottom of the egg, start the eggs in boiling water…I’ve literally tried them all. Sometimes they work, just as many times they don’t.
Even worse than peeling a hardboiled egg though is trying to peel a softboiled egg. And of course who wouldn’t rather eat a softboiled egg than a hardboiled one? I mean, duh, runny yolk for the win always.
*Thanks to Jones Dairy Farm for sponsoring this post. All content and opinions are my own.
The thing about soft-boiled eggs is if that shell isn’t coming off easily it’s like a million times easier to rip the white and then pierce into the yolk and all that runny deliciousness on the inside is ruined.
If you look closely at the whites on these eggs you’ll see it was one of those times where the whole peeling part didn’t exactly go too well considering the exterior looks like craters on a hormonal 14 year old boy’s face.
Luckily the yolk stayed put for it’s glamour shot on top of these sweet potato fritters with some pan fried Canadian bacon this time though.
If you’re looking for a new savory breakfast idea, this is it.
The bottom is a crispy sweet potato cornmeal fritter that gets topped with a slice (or two! if you’re hungry) of Canadian bacon and finished with a perfect soft-boiled egg. It’s the new best breakfast sandwich out there.
Sweet Potato Fritter Breakfast Sandwiches
- 2 cups grated sweet potato, squeezed of excess water
- 2 tablespoons chopped chives, plus more for garnish
- 3/4 cup yellow cornmeal
- 3 eggs, whisked
- 3 tablespoons milk
- Salt and pepper to taste
- Oil for frying
- 6 slices Canadian bacon
- 6 eggs, soft boiled
- Combine sweet potato, chives, cornmeal, eggs, milk, salt and pepper in large bowl. Mix together with fork until fully incorporated.
- Heat enough oil in bottom of large skillet over medium-high heat so that there is a thin coating to pan fry the sweet potato fritters.
- Divide sweet potato batter into 6 portions. Roll into ball then flatten and place in hot oil. Pan fry each fritter for about 4 minutes per side, or until golden brown and sticking together. Flip and cook for 4 minutes. Remove to paper towel lined cooling rack and set aside. Cook in batches until all sweet potato mixture is gone, adding oil to pan as needed.
- Fry slices of Canadian bacon in leftover oil for 1-2 minutes per side, until browned.
- Place a piece of cooked Canadian bacon on top of each fritter. Top with soft boiled egg, garnish with additional chives and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
**Find the recipe for these Sweet Potato Fritter Breakfast Sandwiches on Jones Dairy Farm’s website.**
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.