Peruvian Breakfast Sandwich
A veggie version of a classic sanguche de chicharrón
- Prep Time:
- 10 mins
- Cook Time:
- 14 mins
- Total Time:
- 24 mins
- Serves
- 2
- Calories*
- 730
Ingredients
- 2 large bread rolls
- 250g sweet potato
- 3 tbsp vegetable oil
- 1 medium avocado
- 2 tbsp lime juice
- 30g crispy salad onions
- Chilli sauce
- Salt
- Salsa criolla (optional but recommended, see tips)
These hot breakfast sandwiches have people queuing at food stands on their way to work in Lima. Our version replaces the traditional fried pork with crispy fried onions for a satisfying crunch. We've kept the fried sweet potato and fresh salsa criolla and added smashed avocado and chilli sauce.
Instructions
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1. Prepare the Potatoes
Wash the potatoes and them pat dry. Cut into slices that are 1/2 inch / 1.25 cm thick, then cut each slice into quarters.
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2. Start Cooking the Potatoes
Heat the vegetable oil in a large frying pan over a medium heat. Once the oil is hot turn down to low and add the potato slices in a single layer. Fry gentle for 6-8 minutes, keep an eye on them towards the end, they should be golden brown.
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3. Prepare the Smashed Avocado
While the potatoes are cooking, remove the flesh from the avocado and discard the stone and skin. Place the flesh into a bowl and add a sprinkle of salt and the lime juice. Using a fork, roughly mash the ingredients to form a chunky dip.
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4. Flip the Potatoes
Turn over the potato pieces and fry them for another 6-8 minutes. Again keep an eye on them to make sure they don’t burn.
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5. Prepare the Bread Roll
Cut your bread rolls in half if they aren’t pre-sliced. Set aside and gather the rest of your toppings.
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6. Make Your Sandwich
When the potatoes have finished cooking it’s time to build your sandwich. We recommend spreading a thick layer of avocado on the bottom half, followed by potato, salsa criolla (if using) and crispy onions. Spread your chilli sauce on the top half of the roll and sandwich together.
