Main Page
Fast and tasty
Sandwiches in a frying pan with sausage

Pan-Fried Sausage & Potato Sandwiches

Tasty, hearty, hot open-faced sandwiches with sausage and potato. These simple hot sandwiches come together fast from everyday ingredients, and they work equally well as breakfast, an afternoon bite, or just a quick snack.

Anna

Recipe author

Watch the video

Composition / ingredients

Servings:

White bread

350

Semi-smoked sausage

100

Potatoes

Egg

Fresh herbs (dill)

Salt

0.25

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 21 % 9 g

Carbohydrates 63 % 27 g

217 kcal

GI: 26 / 74 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients listed. I'm using white bread here (about eight slices), but any bread you like will work. For the sausage, choose a semi-smoked variety, ideally one with a little fat in it. Use medium potatoes. For the herbs I like dill, but feel free to use whatever fresh herbs you prefer. Add salt and pepper to taste. Have a good non-stick skillet ready. Depending on your pan, you may need a bit more or less oil for frying.
Step 2:

Rinse and peel the potatoes. Coarsely grate the raw potatoes into a deep bowl. Unwrap the semi-smoked sausage, peel off the casing, coarsely grate it, and add it to the potatoes.
Step 3:

Rinse the fresh dill and pat it dry. Add the chopped dill to the bowl, crack in the raw egg, and season with salt and pepper to taste (if needed). Stir everything together thoroughly.
Step 4:

Cut the white bread into slices about 1/2 inch (1–1.5 cm) thick. Spoon the potato mixture onto each slice, pressing it gently into the bread. Continue until you've topped all the bread with the mixture.
Step 5:

Heat your skillet over high heat, then lower it slightly and add a little vegetable oil. If you trust your pan, you can skip the oil altogether (the sausage has enough fat to fry the sandwiches). Working quickly, place a sandwich in the pan topping-side down, then add the rest, leaving enough space between them to flip easily. Fry on this side for a few minutes, until golden brown.
Step 6:

Carefully flip the sandwiches over. No need to add more oil at this point. If you chose the right pan, the sandwiches flip easily and the topping stays put on the bread. Fry on this side for a few more minutes, until the bread is browned.
Step 7:

Transfer the finished sausage-and-potato sandwiches to a plate and fry off any remaining ones the same way. Serve them hot, though they're also delicious once they've cooled. To serve, sprinkle with fresh herbs if you like.