Breakfast Dog
Description
A toasted roll cradles a perfectly griddled polish sausage, crispy shredded hash browns, and melted sharp cheddar cheese, all topped with a rich over-easy egg. Finished with a drizzle of sriracha mayo and a sprinkle of fresh chives, every bite delivers the perfect balance of savory, crispy, creamy, and spicy flavors. Whether you're serving brunch, breakfast-for-dinner, or feeding a hungry crowd on the griddle, this fun twist on a breakfast sandwich is guaranteed to be a hit.
Ingredients
Instructions
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Heat one zone of your griddle to medium-high and another zone to medium-low. Add the oil and butter to the medium-high side.
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Spread the shredded hash browns into a thin layer on the hot side of the griddle. Season with salt and pepper. Cook for 4-5 minutes per side until golden brown and crispy. Move to the cooler zone to stay warm.
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Place the polish sausages on the medium-high zone. Roll occasionally until evenly browned, about 5-7 minutes.
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Place the bread, side down, on the medium-low zone. Toast for 1-2 minutes until lightly golden. Flip and toast.
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Drizzle sriracha mayo inside of bread. Slice sausages into thin diagonal pieces and spread gently into each toasted bun. Tuck a generous amount of crispy hash browns alongside the hot dog inside the croissant. Sprinkle cheddar cheese over the polish sausage and hash browns. Close the bun slightly and allow the cheese to melt from the residual heat.
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In a bowl, separate egg whites. In another bowl, gently place yolks. Mix whites and pour into 4 round egg rings. After 30 seconds, gently place one yolk in the middle of each egg ring. Cover with a dome and steam with water. Before you remove them from the griddle, sprinkle with salt and pepper.
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Place one over-easy egg on top of each sausage. Drizzle with sriracha mayo. Sprinkle generously with thinly sliced chives. Serve immediately while the yolk is still runny.
