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Go gluten free with potatoes

The breakfast sandwich has become a staple of on-the-go mornings. In fact, convenient and high-protein breakfast dishes are rising in popularity, according to a new study from Nielsen Perishables Group. But if you’re following a gluten-free diet or low-fat diet, buns, biscuits, English muffins and croissants commonly used in breakfast sandwiches might be off the menu for you.

There’s good news: potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. It’s easy to make Hash Brown Sliders with pre-shredded hash browns as a gluten-free substitute for traditional muffin or bagel-style breakfast sandwiches. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.

Hash Brown Sliders

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Recipe courtesy of Meagan from the blog “A Zesty Bite” as part of the U.S. Potato Board’s Potato Lovers Club program.

Prep time: 10 minutes

Cook time: 8 minutes

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Makes: 10 sliders (5 servings)

Ingredients:

20-ounce package shredded hash browns

2 large eggs

1/2 cup shredded mozzarella cheese

1/4 teaspoon pure ground black pepper

1/2 teaspoon table salt

2 teaspoons olive oil, divided

3 small avocados

Pinch of garlic salt

8 ounces mozzarella, sliced

4 ounces Serrano ham

Directions:

In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.

Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.

In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.

The versatile potato can be a healthy star on your breakfast menu.

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