Longganisa Breakfast Sandwiches

Directions

• Peel and grate the potatoes using the large holes of a grater. Place the potatoes in a bowl of cold water and rinse until the water runs clear. Let them continue to soak while you prepare the rest of the ingredients.
• In a small container, mix the ingredients for the sriracha mayo and set aside.
• Remove the casing of the longganisa, and form into 4 patties.
• Heat a large skillet over medium-high heat. Add the longganisa patties and cook for 4-5 minutes per side, or until browned.
• In the meantime, drain the potatoes and dab well with paper towels to remove as much water as possible.
• Remove the longganisa patties and set aside. Then heat about 2-3 tbsp of oil in a large, clean skillet placed over medium-high heat. Divide the potatoes into four loose piles in the pan, seasoning each with salt and pepper. Cook for 4–5 minutes per side until golden and crispy; don’t worry if they aren’t perfectly shaped. Remove and set aside.
• Reduce the heat to medium, add a little more oil if needed, and fry the eggs sunny-side up. Season with salt and pepper.
• Toast the buns, then assemble the sandwiches: spread a generous layer of sriracha mayo on both sides of each bun, add a hash brown, top with a longganisa patty, then a fried egg, and finish with the top bun. Serve immediately.