Tag: Potato and Egg Sandwich

Egg Sandwich with Potato

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Egg Sandwich with Potato

Course: Breakfast
Servings: 4
Calories: 327kcal


  • 1  medium baking potato
  • 2 tbsp canola oil
  • 6  large eggs
  • 4 whole wheat Oroweat® sandwich thins
  • 4 tsp salsa


  • Reduce potassium in potatoes by one of the methods shown below in the Helpful hints. (Skip this step if you do not need a low potassium diet.)
  • Heat the oil in a skillet and add the diced potatoes. Cook until potatoes are browned. Toast sandwich thins while potatoes are browning.
  • Beat the eggs and pour over the potatoes. Reduce heat to low and stir eggs with potatoes for 2-3 minutes until eggs are set.
  • Spoon the egg and potato mixture evenly onto sandwich thins. Top each sandwich with a teaspoon of salsa if desired. Add sandwich thin top to make sandwich and enjoy.


Helpful hints

  • Substitute whole wheat toast or a soft warm flour tortilla (fajita size) for sandwich thins.
  • One medium baking potato weighs about 12 ounces.
  • Double-cook technique for reducing potassium in potatoes: Peel potatoes and cut into thin slices, diced small or shred for hash browns. Place potato pieces in a pot of water and bring to a boil. Drain water then add fresh water. Bring water to a boil and cook potatoes until tender. Drain water and prepare potatoes as desired. The double cook method reduces potassium below 200 mg for a 100 gram portion (2/3 cup).


Serving: 1sandwich | Calories: 327kcal | Carbohydrates: 32g | Protein: 16g | Fat: 15g | Cholesterol: 279mg | Sodium: 318mg | Potassium: 377mg | Fiber: 6g | Calcium: 90mg | Phosphorus: 272mg