Roast Beef Sandwich with Egg and Hashbrowns

Roast Beef Sandwich with Egg and Hashbrowns

This little roast beef sandwich is what I said “hello” to almost every Sunday morning when we lived in Austin. The Black Fin Restaurant calls it the “Balboa Sandwich”, but I call it a “must have” with my Sunday brunch Bloody Mary(s). <<< See what I did there? That (s) neither confirms or denies the fact that I drink more than one.

Now I know what you’re thinking. “What’s so special about a roast beef sandwich.” Well, I’ll tell ya…..this Open Faced Roast Beef Sandwich features garlic bread, an oozing egg, cheese and hash browns. It’s like Sunday breakfast and Sunday dinner in one. And who, besides my crazy husband, doesn’t like breakfast for dinner? It rivals our Prime Rib Sandwich and Philly Cheesesteak Sandwich.

When I make this for dinner, I omit the hash browns and add a side of prime rib au jus dressing. It seems a bit more manly with the au jus and appeases my husbands aversion to breakfast for dinner. Obviously the 24/7 Jack in the Box Breakfast Menu wasn’t designed with him in mind. That just leaves more $0.99 Breakfast Jacks for the rest of us.

The Black Fin Restaurant makes this sandwich with the leftover Prime Rib that didn’t sell the night before (I’m assuming), but my version features good old fashion roast beef since I’m rarely cooking our Prime Rib recipe on a Saturday night.

Feel free to cook up the roast beef the night before to save time in the morning. If a restaurant can do it, so can you! Make sure to serve it with a Beermosa.

Other Leftover Beef To Make This Sandwich: Sous Vide Prime Rib, Smoked Prime Rib, Instant Pot Roast Beef, Oven Roasted Roast Beef, Smoked Beef Tenderloin.

Roast Beef Sandwich with Egg and Hashbrowns

Open Faced Roast Beef Sandwich with Egg and Hashbrowns

Roast Beef Sandwich with Egg and Hashbrowns
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 310kcal
Author: Darcey Olson
Cost: $15


  • Garlic Bread Recipe or 3 French Rolls
  • 2 lb Roast Beef (Recommend Rump Roast)
  • Mozzarella (or another cheese you enjoy)
  • 3 Yukon Gold or Russet Potatoes
  • 6 Medium or Large Eggs
  • Salt (to Taste)
  • Pepper (to Taste)


  • Cook and prepare the Roast Beef (according to THESE instructions) and set aside after covering with foil to keep in the heat.
  • Start cooking the garlic bread according to package instructions. This will cook while you prepare the potatoes and eggs.
  • Peel and grate potatoes. Place potatoes in between 2 paper towels and squeeze out as much excess water as possible. This will crisp up the outside of the potatoes.
  • You want to cook the eggs and hash browns in tandem, if possible (depending on your skill level). This will ensure both items will be hot when served.
  • Place 2 non-stick pans over medium heat. Once fully heated add the grated potatoes to one pan and crack open the eggs on another. We recommend using egg rings to make flipping easy.
  • Let the potatoes cook for about 5 minutes, flipping often, until the outside is crispy and the insides are soft. Turn off the heat.
  • Carefully flip the eggs over once you see the whites rapidly bubbling. You want to keep the yolks intact so cook the eggs in batches if needed.
  • While the eggs finish cooking, equally distribute the cooked hash browns over the garlic bread.
  • Place cheese on top of the hash browns to taste.
  • When the eggs are done, turn off the heat and remove from the burner.
  • Slice the beef as thinly as possible and distribute equally on top of the cheese.
  • Carefully add the over easy eggs to the top of the roast beef and sprinkle with salt and pepper to taste.


Calories: 310kcal | Carbohydrates: 16g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 250mg | Sodium: 2343mg | Potassium: 842mg | Fiber: 2g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 85mg | Calcium: 458mg | Iron: 5mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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