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Sweet Potato Fritter Breakfast Sandwiches

Your ticket to a protein-packed grain-free breakfast. 
Course: Breakfast
Keyword: breakfast, fritter, sandwhiches, sweet potato, vegetarian
Servings: 6


  • 2 cups grated sweet potato, squeezed of excess water 
  • 2 tablespoons chopped chives, plus more for garnish 
  • 3/4 cup yellow cornmeal 
  • 3 eggs, whisked 
  • 3 tablespoons milk
  • Salt and pepper to taste 
  • Oil for frying 
  • 6 slices Jones Dairy Farm Canadian Bacon 
  • 6 eggs, soft boiled


  • Combine sweet potato, chives, cornmeal, eggs, milk, salt and pepper in large bowl. Mix together with fork until fully incorporated.
  • Heat enough oil in bottom of large skillet over medium-high heat so that there is a thin coating to pan fry the sweet potato fritters.
  • Divide sweet potato batter into 6 portions. Roll into ball then flatten and place in hot oil. Pan fry each fritter for about 4 minutes per side, or until golden brown and sticking together. Flip and cook for 4 minutes. Remove to paper towel lined cooling rack and set aside. Cook in batches until all sweet potato mixture is gone, adding oil to pan as needed.
  • Fry slices of Canadian Bacon in leftover oil for 1-2 minutes per side, until browned.
  • Place a piece of cooked Canadian Bacon on top of each fritter. Top with soft boiled egg, garnish with additional chives and serve immediately.