Fried Potato Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRIED POTATO SANDWICHES



Fried Potato Sandwiches image

This came from the Comfort Foods Gooseberry Cookbook. The contributor says "My grandmother used to make these sandwiches during the Depression when meat was expensive. They are still a comfort food for my family and me". My family tried it and we thought it was great.

Provided by aronsinvest

Categories     Breakfast

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

1 potato, thinly sliced
2 -3 teaspoons butter
2 eggs, beaten
4 slices white bread (I used sour dough)
2 slices American cheese
mayonnaise

Steps:

  • In a skillet over medium heat, fry the potato slices in half the butter until golden and crispy. Drain on a paper towel. Add remaining butter to skillet and scramble the eggs as desired. For each sandwich, arrange half the potato slices on one slice bread, top with half the eggs and one slice of cheese. Spread mayonaise on remaining bread; place over cheese. Makes 2 sandwiches.
  • We toasted the bread and salt & peppered the eggs.

Nutrition Facts : Calories 392.5, Fat 15.7, SaturatedFat 7.6, Cholesterol 235.2, Sodium 649.3, Carbohydrate 46.1, Fiber 3.5, Sugar 3.4, Protein 16.5

FRIED WALLEYE SANDWICHES ON HOMEMADE POTATO BUNS



Fried Walleye Sandwiches on Homemade Potato Buns image

Provided by Molly Yeh

Categories     main-dish

Time 5h15m

Yield 4 sandwiches

Number Of Ingredients 27

Neutral oil, for frying
1 1/2 cups plus 3 tablespoons buttermilk
1 tablespoon plus 2 teaspoons (9 grams) crab boil seasoning, such as Old Bay
2 skinless walleye fillets (about 4 ounces/113 grams each), halved crosswise
2 cups (240 grams) all-purpose flour
1 cup (144 grams) fine yellow cornmeal
1/2 cup (56 grams) cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt, plus more for sprinkling
4 store-bought or Homemade Potato Buns, recipe follows, split
Tartar Sauce, recipe follows (or feel free to use store-bought)
Lemon wedges, shredded iceberg lettuce and spicy bread-and-butter pickles, for serving
1 large russet potato (about 12 ounces/340 grams), peeled
4 tablespoons (56 grams) unsalted butter, at room temperature
2 tablespoons (42 grams) honey
2 1/2 teaspoons kosher salt
2 large eggs
One 2 1/4-teaspoon packet instant yeast
3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting
Neutral oil, for oiling the bowl and plastic wrap
Poppy seeds, for sprinkling
3/4 cup (172 grams) mayonnaise
1/4 cup (60 grams) chopped spicy bread-and-butter pickles plus 1 tablespoon pickle brine
1 tablespoon (2 grams) chopped fresh Italian parsley
1 tablespoon (2 grams) chopped fresh tarragon
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 inches oil in a Dutch oven to 365 degrees F.
  • Whisk 1 1/2 cups buttermilk and 1 tablespoon crab boil seasoning in a nonreactive baking dish just large enough to hold the walleye. Add the walleye and turn to coat, then let sit while the oil heats, about 10 minutes.
  • Stir together the flour, cornmeal, cornstarch, baking powder, salt and remaining 2 teaspoons crab boil seasoning in a shallow bowl or container. Drizzle in the remaining 3 tablespoons buttermilk, a tablespoon at a time, and toss to make small clumps.
  • When the oil reaches 365 degrees F, remove the fillets from the buttermilk and dredge in the flour. Return the dredged filets to the buttermilk mixture, then do a final dredge in the flour mixture. Add two fillets to the oil, one at a time, and fry in batches of two, turning once or twice, until very crisp and deep golden brown, 4 to 5 minutes. Remove to the rack and season with salt.
  • To assemble, spread the bottoms of the Buns with some of the Tartar Sauce. Top each with a piece of fried walleye, squeeze of lemon, a dollop more of Tartar Sauce, lettuce and pickles. Serve immediately.
  • Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
  • Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
  • Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
  • Line 2 baking sheets with parchment paper.
  • Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
  • Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
  • When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.
  • Combine the mayonnaise, pickles, brine, parsley, tarragon and garlic powder in a small bowl. Season to taste, if needed. Refrigerate until ready to serve.

ELVIS'S FRIED-POTATO SANDWICH



Elvis's Fried-Potato Sandwich image

It is perhaps not advisable to follow an Elvis Presley diet for more than a meal or two. But for one? Let us take care of business. Fried bacon, onions, potatoes, soft white bread sliced with mustard: this is a glorious, if greasy feast. Presley led a life in which he snacked without guilt. Although he never heard of it, he lived deeply within the Greek philosophy of eudaemonia, meaning "human flourishing." Try it for lunch some time. (Sam Sifton)

Provided by Liz Smith

Categories     main course

Time 35m

Yield 1 sandwich

Number Of Ingredients 6

1/2 pound bacon
2 small russet potatoes (about 3 ounces each), peeled, sliced 1/4-inch thick
2 small yellow onions (about 2 ounces each), peeled, thinly sliced crosswise into rings
Salt and pepper to taste
2 large slices country-style white bread
Mustard to taste

Steps:

  • Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender. (Do not turn the potatoes until they are crisp.) Taste for seasoning.
  • Grill or broil the bread until toasted on one side. Smear the untoasted sides generously with mustard and layer the bacon, potatoes and onions on top of one mustard side. Cover with the remaining bread, mustard side down.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 5 grams, Sodium 330 milligrams, Sugar 2 grams, TransFat 0 grams

More about "fried potato sandwiches recipes"

CHIP BUTTY RECIPE - A TRADITIONAL BRITISH FRIED POTATO SANDWICH
Web Nov 18, 2022 Prep Time: 10 minutes. Cook Time: 35 minutes. Total Time: 45 minutes. This chip butty recipe consists of chips enveloped in a bread sandwich (sliced or roll). …
From recipesformen.com
4.8/5 (6)
Total Time 45 mins
Category Mains
Calories 709 per serving
  • Make your chips in your preferred method (air-fryer, deep frier, frozen fries or self-cut potatoes). (You can also always buy them from your local fish and chip shop if that's easier). (If you want some really good homemade fries then try my Belgian French Fry recipe.)
  • Place the chips on one side of the bread and salt them. Then add any condiments you like and close the sandwich. The chips should be hot and start to melt the butter.
See details


BREAKFAST POTATO SANDWICHES | SOMETHING ABOUT …
Web Apr 2, 2022 Leave to steam dry for AT LEAST 5 mins, but preferably until they stop steaming. Meanwhile, fry bacon over medium heat in a large …
From somethingaboutsandwiches.com
5/5 (1)
Calories 613 per serving
Category Breakfast, Brunch
See details


POTATO CHEESE SANDWICH RECIPE - DELISHABLY
Web Prepare all of the ingredients. First, boil the potatoes for 5-10 minutes. Once boiled, turn off the flame and carefully start peeling the skin. Once peeled, mash the potatoes finely. To …
From delishably.com
See details


HAVE YOU EVER TRIED A FRIED POTATO SANDWICH? - WIDE OPEN …
Web Jul 8, 2019 According to Serious Eats, the Chip Butty is a simple creation. Grab two slices of white bread and slather them in butter. Stuff with french fries (or as the Brits call them, …
From wideopencountry.com
See details


MINNESOTA SPECIAL (FRIED POTATO SANDWICH) RECIPE
Web Jan 19, 2012 Ingredients. Add to Shopping List. 2 slices bread (toasted) 1 small russet potato. 1 slice of american cheese. 1 tablespoon mayo (or more to taste) 1 tablespooon canola oil (or a little more) Salt and pepper …
From recipezazz.com
See details


MYFRIDGEFOOD - FRIED POTATO SANDWICH
Web directions. Peel (unless using red potatoes then I leave the peel on), and cut potato into thin slices, heat oil in the frying pan, cook until potatoes are golden brown, some may be …
From myfridgefood.com
See details


FRIED POTATO SANDWICH RECIPE AND NUTRITION - EAT THIS …
Web Step 1. Peel and cut potato into thin slices. Heat oil in the frying pan, cook until potatoes are golden brown, some may be crispier than others depending on how you slice them, place cooked potatoes on plate to …
From eatthismuch.com
See details


CHEESY SMASHED POTATO SANDWICHES RECIPE - LOS ANGELES TIMES
Web Mar 26, 2020 1. Heat the oven to 425 degrees. Line a rimmed baking sheet with foil. 2. Toss the potatoes with the oil on the prepared pan. Generously sprinkle with salt and …
From latimes.com
See details


POTATO SANDWICH RECIPE (ALOO SANDWICH) - SWASTHI'S …
Web How to make Potato Sandwich – Recipe 2. 1. Add 1 tablespoon oil to a pan and heat it. Then add cumin sees. When the seeds splutter, add half teaspoon ginger paste or grated ginger and fry till you smell good. Add 1 …
From indianhealthyrecipes.com
See details


VADA PAV (SOUTHERN INDIAN POTATO SLIDERS) | SAVEUR
Web Jul 18, 2022 In a large pot, add the potatoes and enough cold water to cover. Bring to a boil, and cook until tender, 35–40 minutes. Drain, set aside to cool slightly, then use a …
From saveur.com
See details


BEST PAN-FRIED POTATOES RECIPE - HOW TO PAN-FRY POTATOES - DELISH
Web Oct 4, 2023 Step 1 Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, …
From delish.com
See details


FRIED POTATOES, GRANNY'S SANDWICHES | BUY THIS COOK …
Web Feb 28, 2022 Heat shortening over medium to medium-high heat in a cast iron skillet. In a large bowl, toss potatoes and onions with the cornmeal, flour, and seasonings. Make sure all potatoes and onions are coated …
From buythiscookthat.com
See details


SOUTHERN FRIED POTATOES & SAUSAGE - SOUTH YOUR MOUTH
Web May 19, 2022 Add potatoes, onions, 3-4 tablespoons vegetable oil, water, salt, pepper and garlic then stir well. Once water starts to boil, reduce heat to medium-low, cover skillet then cook for 10 minutes. Using a spatula to …
From southyourmouth.com
See details


CRISPY SKILLET-FRIED POTATOES RECIPE (NO BAKING OR …
Web Oct 2, 2023 Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.) Add the potatoes, arrange in a single …
From thekitchn.com
See details


HEALTHY RECIPES: FRIED POTATO SANDWICH RECIPE
Web Heat oil in the frying pan, cook until potatoes are golden brown, some may be crispier than others depending on how you slice them, place cooked potatoes on plate to allow oil to …
From healthylunchideas.net
See details


SOUTHERN FRIED POTATOES - SOUTHERN BITE
Web Jan 26, 2021 Instructions. . Wash, peel, and slice the potatoes into 1/8-inch rounds. . Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes …
From southernbite.com
See details


CRISPY FRIED POTATOES RECIPE - THESE OLD COOKBOOKS
Web Aug 13, 2020 In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more. Drain water, and pat potatoes dry. Add oil to large skillet covering the bottom of the pan completely in a shallow layer, …
From theseoldcookbooks.com
See details


KOREAN POTATO SALAD SANDWICH (SALADA PPANG 사라다빵)
Web Nov 16, 2022 Cook on STOVE TOP – place potatoes in the steamer basket and add water in the lower pot and steam for 35 min or longer until fork goes into the potato very …
From kimchimari.com
See details


PERFECT PAN FRIED POTATOES – A COUPLE COOKS
Web Dec 6, 2023 Wash the potatoes. Cut them into thin slices, about 1/4” inch thick. Heat the butter and olive oil in a large skillet over medium high heat. Add the potatoes and cook them for 10 to 12 minutes until browned, …
From acouplecooks.com
See details


Related Search