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egg and potato sandwiches

(1 rating)
MisDisturbed19 avatar
Recipe by
Brandy Bender
@MisDisturbed19
Darrington, WA

MMMMM Good!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For egg and potato sandwiches

  • 2 Tbsp
    extra virgin olive oil
  • 2 tsp
    extra virgin olive oil
  • 1 md
    russet potato, peeled and cut into 1/2-inch cubes
  • 1 lg
    italian frying pepper, (cubanelle) seeded, and thinly sliced
  • 1 md
    onion, thinly sliced
  • kosher salt
  • 6 lg
    eggs
  • 4 c
    baby arugula
  • 2 tsp
    red wine vinegar
  • 4
    seeded semolina rolls, split and toasted
  • 4 slice
    sharp provolone cheese

How To Make egg and potato sandwiches

  • 1
    Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and begaining to soften, 4 to 5 minutes. Add the slice pepper and onion and season with salt. Cook, tossing occasionally, until potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
  • 2
    Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until jet set, 2 to 3 minutes. Remove from the heat.
  • 3
    Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
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