Paleo Waffled Breakfast Sandwiches

Boston is breaking snow records left and right. Boom goes the dynamite.

It’s been snow storm after snow storm. The snow just keeps on staking up. We have broken the record for most snow in a 40 day period, expect we did it in 18 days. Fun. And then we broke the record for most snow in February. Super. Most recently we broke the record for the most snow in a month. Awesome.

Oh, did you catch the sarcasm?

Well, we are about a storm or two away from breaking the record for the snowiest season on record. We’ll see if we beat it. At least it will feel like all the snow was for something… some awful record!

In the mean time we will be eating these Paleo Waffled Breakfast Sandwiches. I actually got the idea from 2 differnt things. First, the waffled hashbrowns I shared last week for my Waffle Wednesday post. Then for when I was gluten free for about a year and would make gluten free waffles and use them as bread. So I merged those ideas and made these Paleo Waffled Breakfast Sandwiches with those waffled hashbrowns as buns. yum!!!

The waffled potato buns do take a bit of time to prepare so just keep that in mind. You have to stuff the the waffle iron with the shredded potato so that they are sturdy enough to be buns. Each pair tool my waffle iron about 10-12 minutes to cook. This actually works well as it allows you to get ready in the morning. Just get the potatoes in the waffle iron and go about your morning and check on the potatoes again after a bit. Perfection.

Give these a try if you are living a Paleo diet, are going Whole30, or if you just like awesome breakfast sandwiches.

Paleo Waffled Breakfast Sandwiches

Makes 4 sandwiches

Ingredients

For the Waffled Potato ‘Buns’

• 2 1/5 pounds potatoes, such as russet
• 2 teaspoons salt
• 1 teaspoon black pepper
• olive oil or vegetable oil spray

For the sandwiches

• 8 eggs
• 8 sausage patties or 8 slices bacon (make sure it’s Whole30 compliant, if needed!)
• 1 Cup guacamole

Process

1. To make the waffled potato buns, shred the potatoes in a food processor (I used a medium shred blade). Place all of the shredded potato in a bowl lined with a kitchen towel. Squeeze as much water out of the potatoes as possible.
2. Preheat your waffle
3. Place the waffled ‘buns’ on a wire rack placed on a baking sheet in an oven set to 200 degrees to keep them warm and crisp until you are ready to use them.
4. To make the sandwiches, cook your sausage or bacon.
5. Cook the eggs them in a sprayed skillet over medium-low heat, flip them once the white is almost set up. Continue to cook to reach ‘over well’ doneness, until the yolk has just set.
6. Place 2 eggs on a shredded potato bun, and then top with the sausage or bacon. Spread 1/4 Cup of guacamole on the top ‘bun’, and then place the bun on the egg sandwich. Cut in half, if you would like.