The potato and egg sandwich is an Italian-American breakfast food that can be enjoyed any time of the day. Beaten eggs and Pecorino Romano cheese are combined with diced potatoes and cooked, frittata style, then piled on round sandwich rolls and topped with more Pecorino. This very “basic” sandwich is anything but basic since it’s filled with flavor, texture, and nostalgia.
Those of you who are familiar with this sandwich may be wondering why the basil and chili paste in the picture above.
The short answer is, that I added those to add some color to the picture! But traditionally, the egg and potato sandwich is kept simple. Just potatoes and eggs served with a sprinkle of Pecorino, similar to a potato frittata!
You can definitely doctor it up with some melted mozzarella, basil, homemade giardiniera, or Calabrian chili paste if you’d like, but this sandwich in its traditional state is so good you might not want to mess with it!
Potato and egg sandwiches are great for breakfast, but we often eat them for lunch or dinner. They travel well when wrapped in foil and are the perfect “make ahead” meal for picnics or days at the beach.
How to make it
Each number corresponds to the numbered written steps below.
- Bring a pot of salted water to boil. Dice 4 medium-sized potatoes and cook them in the boiling water until almost fork tender. Drain and set aside. Beat 10 large eggs with 1 teaspoon of kosher salt and a 1/4 cup of grated Pecorino Romano cheese. Heat a large nonstick pan to medium and add a 1/4 cup of olive oil. Pat the potatoes dry with a paper towel, then add them to the pan. Cook the potatoes until lightly browned (about 5 minutes). Season with salt and pepper to taste (Photo #1).
- Add the beaten eggs to the pan and mix together with the potatoes (Photo #2).
- Cover and allow to cook until the eggs are lightly stiffened (about 3-4 minutes) (Photo #3).
- Once firm a bit but still wet, slide the egg and potato disc onto a dish (Photo #4).
- Flip the dish with the eggs upside down and back into the pan. Cook for another 1-2 minutes but don’t overcook. The eggs should be on the soft side (Photo #5). Note: Transfering to a plate and then flipping it into the pan is the easier way. If you feel comfortable flipping the eggs without the plate, go for it!
- Remove the potato and eggs from the pan and cut into 4 pieces. Pile each piece onto 4 sandwich rolls and sprinkle with a bit more Pecorino and a drizzle of olive oil. If you wish to add mozzarella cheese or cherry peppers or Calabrian chili paste, you can do so at this step and then wrap in foil. The residual heat will help melt the mozzarella (Photo #6). Enjoy!
- Cooking the potatoes and eggs. With this recipe, you’re essentially making a frittata with eggs and potatoes. It’s important not to overcook as you don’t want the eggs to dry out. The timing above is just a rough estimate. Cook the eggs until they’re done to your liking. If you prefer to make this in the oven, you can cook the “frittata” at 350-375f for 25-30 minutes. Just keep an eye on it and remove it once the eggs are set.
- The rolls. We used round hard rolls for our sandwiches. If you live on Long Island, you can find these rolls at many grocery stores but I’ve found that Meat Farms almost always has them. They get them from Modern Bakery and these are the quintessential NY hard roll. If you live outside of New York, look for Kaiser rolls or Italian sub rolls. You can also make these sandwiches on a hamburger bun if need be. I like a potato-style bun.
- Extras? As previously mentioned, you’re welcome to add some extras to this sandwich but it really is so enjoyable in its original state. Some extras would include shredded mozzarella cheese, cherry peppers, or Calabrian chili paste. Fresh herbs like basil would also go well with the egg and potato sandwich.
More breakfast recipes you’ll love
Here are a few more breakfast ideas we think you’ll enjoy!
- Bacon, egg, and cheese sandwich – New York deli-style sandwich made on the same rolls as the potato and egg.
- Eggs in Purgatory – Eggs cooked in a spicy marinara sauce with cannellini beans.
- Semolina French toast – With lemon and blueberries.
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Potato and Egg Sandwich
- 10 large eggs
- 4 medium potatoes cubed
- 1/4 cup olive oil
- 1 teaspoon salt plus more for salted water
- salt and pepper to taste
- 1/4 cup Pecorino Romano grated
- 1 cup mozzarella cheese shredded, optional
- 4 hard (kaiser) rolls
- Bring a pot of salted water to boil then cook potatoes until almost fork tender. Drain and set aside.
- Beat the eggs with 1 teaspoon of kosher salt and the Pecorino Romano.
- Heat a large nonstick pan to medium then add the olive oil. Pat the potatoes very dry with paper towels then add to the pan. Cook the potatoes until lightly browned (about 5 minutes). Season the potatoes with salt and pepper to taste.
- Add the beaten eggs to the pan and mix together with the potatoes. Cover and let cook until slightly stiffened up (about 3-4 minutes).
- Slide the eggs and potatoes onto a dish then flip the dish with the eggs upside down and back into the pan. Cook for another 1-2 minutes but don't overcook. The eggs should be on the soft side.
- Remove the potato and eggs from the pan and cut into 4 pieces. Pile each piece onto the hard rolls and sprinkle with a bit more Pecorino and a drizzle of olive oil onto the sandwiches.
- Optionally, add mozzarella cheese and/or cherry peppers onto the sandwiches and wrap in foil. The residual heat will melt the mozzarella. Enjoy!
- Makes 4 round roll sandwiches or about 3 hero sandwiches.
- Calorie info is for 1 round sandwich excluding the optional mozzarella cheese.
- Traditionally this sandwich isn’t served with anything but potato and eggs, but you can certainly “upgrade” the sandwich with cherry peppers, Calabrian chili paste, fresh herbs, or mozzarella cheese.
- Leftovers can be saved for up to 3 days. To reheat, wrap the sandwich in foil then bake in a 350 oven until warm.
Nutrition information is automatically calculated, so should only be used as an approximation.