A while back I made a video pitting YouTube's finest chefs against each other in the ultimate battle for Sandwich Superiority. What I forgot to do in that video is show you guys MY take on the classic breakfast sando. On this beast of a sandwich, crispy hash browns meet a runny egg and fresh greens between two toasted english muffins. But before we get to that, we're gonna Frankenstein together the recipes of YouTube legends Joshua Weissman, Brad Leone, and Matty Matheson to get the ultimate FoodTube Sando. Let's get into it! 🤘🏼 Adam

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TIMESTAMPS…
Intro (0:00)
Franken-Meat (0:20)
Franken-Sauce (2:14)
Franken-Eggs (3:10)
Build! (6:04)
Taste! (6:58)
My Meat 🫣 (7:19)
My Egg (8:23)
My Sauce (9:00)
My Muffin 🫣 (9:22)
Build! (9:53)
Taste Test + Final Thoughts (10:33)
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RECIPE...

Frankensandwich Ingredients:
Taylor Ham
Pickled Jals (Matty)
Sauce (Matty)
French omelette egg (Matty)
Frozen Hashbrown
Thin slice of cheddar (JW)

My Sausage:
Pork, Sage, thyme, Parsley, garlic, red chili flake

My Sauce:
2 Tbsp Tabasco or other Louisiana-style Hot Sauce
½ cup Kewpie Mayo
Juice of ¼ Lemon
Honey
1 Garlic clove
Kosher Salt
Black Pepper

Soft Herb Salad:
Cilantro
Chives
Tarragon

Hash Browns:
2.5 lb Russet Potatoes (1134g)
35g Canola Oil
6g Kosher Salt
1 1/2 Gelatin Sheets, bloomed

-Shred the potatoes finely.
-To a large cast iron, bring the oil up on medium-low heat. Add the potatoes and season with salt. --Cook gently until the potatoes become translucent, ensuring that they do not take on any color. If done right, the potatoes will be a pale translucent, they’ll absorb most if not all of the oil and will just be cooked through.
-Remove the potatoes from the heat and vigorously stir in the bloomed gelatin sheets. Quickly transfer the potatoes to a parchment-lined sheet tray and smooth over the top with a rubber spatula; do this quickly or the potatoes could set prematurely. Place another piece of parchment on top of the potatoes and weigh the potatoes down with another sheet tray. Refrigerate for 1 hour.
-Fry the potatoes at 375F in neutral oil until deeply golden brown. Season with salt and set aside to drain on a wire rack.

NOTES:
I prefer to use a starchy potato for this (like Russets). The starch helps the potato bind together better than a waxy variety.
You can use powdered gelatin for this too, just be sure not to add too much extra water when blooming.
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#Breakfast #Sandwich #BreakfastSandwich #JoshuaWeissman #BradLeone #MattyMatheson #BrianLagerstrom #CookingChallenge #Cooking #Recipe #OmnivorousAdam