Open Faced Roast Beef Sandwich with Egg and Hashbrowns
Garlic Bread Recipe or 3 French Rolls
Recommend Rump Roast
or another cheese you enjoy
Yukon Gold or Russet Potatoes
Medium or Large Eggs
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
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.