Hot sandwiches

Category: Cold meals and snacks
Hot sandwiches

Ingredients

Raw potatoes ~ 200 gr.
Hard cheese ~ 40-50 gr.
Sausage (I have smoked) ~ 50 gr.
Egg 1 PC.
Salt, spices taste
Loaf or bread 4-5 slices

Cooking method

  • Grate potatoes on a coarse grater, add a little salt
  • Hot sandwiches
  • Finely chop the sausage, grate the cheese on a coarse grater
  • Hot sandwiches
  • Squeeze the potatoes well from the juice, mix with sausage and cheese. Add egg, stir. Salt, if necessary, and add your favorite spices
  • Hot sandwiches
  • Preheat a greased frying pan. Lay the loaf slices, spread the potato mass on top. Cover the pan with a lid
  • Hot sandwiches
  • As soon as the bottom of the sandwiches is slightly browned, gently turn them over. Fry over very low heat under a crumb until the potatoes are tender
  • Hot sandwiches

The dish is designed for

4-5 sandwiches

Time for preparing:

25-30 minutes

Song
Appetizing ...
Elven
Anna, and also tasty and fast
trada
Delicious sandwiches - I confirm! Even when cooled down. You can go on the road, or to nature.
I have been doing them for a very long time. Only sausage I use "Doktorskaya" or another cooked on a denser, and rub it on a coarse grater. You can add a little ketchup, herbs or other favorite spices to taste. Or divide the mass into several parts and make different fillers.
And I also fry them right down with the filling under the lid, as soon as they are browned, I take them off, and on the other hand I don’t fry them, it turns out less fatty. And it is better to take a loaf thinner in volume, such as French baguettes, so it is easier to stack and remove them from the pan.
Sorry to put my tips into your recipe ...
Elven
trada, no need to apologize, helpful advice. And with the filling you can really experiment endlessly
And about the thickness of the loaf, that's a matter of taste. We like thicker and so that the crust below is also crispy
Dreyna
I read it at night looking ... And the bread was baked in the evening. In general, the sandwiches were cracked. Here really, for an amateur, we love it softer, that's why I fried it with the filling, but didn't start the other side. Too vuuuusnoo
Elven
Dreyna, I'm glad, that you liked. And my bottom side (the one without the filling) is also soft, I fry it quite a bit

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