Baked Western Sandwich

Baked Western Sandwich 


For the hashbrowns:
  • 2 medium potatoes, wash, unpeeled and cut into 1/2 inch cubes
  • 3/4 small onion, chopped coarsely
  • 1/2 TBS oil
  • salt and black pepper to taste
For the sandwiches:
  • 1 TBS butter
  • 1 quarter of an onion, chopped
  • 4 TBS chopped mixed sweet bell peppers (I used frozen)
  • 3 slices of deli ham chopped
  • 3 large free range eggs, beaten
  • 2 TBS milk
  • salt and black pepper to taste
  • 4 TBS crumbled strong cheddar cheese
  • 4 thick slices white bread toasted and butterd.


  1. Preheat the oven to 220*C/425*F/ gas mark 7.  Line a small baking tray with foil.  Toss the potatoes together in a bowl with the oil, onions and seasoning.  Spread out on the baking sheet. Pop it into the oven.  Roast for about 10 minutes.
  2. While the potatoes are roasting make the filling for the sandwiches.  Melt the butter in a small skillet.  Add the peppers, onions and ham.  Cook and stir until the onions and peppers have softened. 
  3. Have ready a small baking tray or casserole dish.  Mine is about 6 inches by 8 inches in size  Spray it with low fat non-stick baking spray.  Spread the pepper mixure evenly on the bottom of the tray.  Beat the eggs and milk together.  Pour over the pepper mixture in the tray.  Season lighly with salt and pepper.  Sprinkle the crumbled chedder over top.
  4. Remove the potatoes from the oven and give them a stir.  Reduce the oven temperature to 190*C/375*F/ gas mark 5.  Return the potatoes to the oven and place the egg tray in the oven.
  5. Bake for an additional 10 to 15 minutes until the hashbrowns are golden brown and the eggs have set.
  6. Remove from the oven.  Cut the omelet in half crosswise through the centre.  Sandwich each half between two slices of white buttered toast and then cut in half on the diagonal.  Serve hot with the oven hashbrowns .

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