Morning Bun Potato Egg Sandwich
Morning Bun Potato Egg Sandwich
Perfect for Picnic Lunches! Easy & Hearty Potato Egg Sandwich Recipe
Hello everyone, it’s Jinok Kim! Spring is here! Do you have any plans for outdoor excursions? Last year was incredibly busy for me, but this spring, I’m planning to go see the cherry blossoms. Today, I’m sharing a potato egg sandwich that’s perfect for spring picnics or snacks! I’ve used boiled potatoes and eggs mixed with onion, cucumber, carrot, and ham, but feel free to add other ingredients like imitation crab meat, canned corn, bell peppers, or pickles for a different twist! [Serves 4] – 3 large potatoes (approx. 400g after peeling) – 5 eggs – 1 large cucumber (or 1/2 if very large) – 1/2 large onion (or 1/4 if very large) – Approx. 30g carrot (about 2cm length) – 100g ham – 8 Tbsp mayonnaise (generous amount) – Approx. 1/4 Tbsp sesame seeds – Pinch of black pepper – Approx. 1/2 Tbsp fine salt – Approx. 1/3 Tbsp sugar
Sandwich Ingredients- 3 large potatoes (approx. 400g)
- 5 eggs
- 1 large cucumber
- 1/2 large onion
- Approx. 30g carrot
- 100g ham
- 8 Tbsp mayonnaise
- 1/2 Tbsp fine salt
- 1/4 Tbsp sesame seeds
- Pinch of black pepper
- 1/3 Tbsp sugar
- Appropriate amount of morning buns or bread slices
Cooking Instructions
Step 1
1. **Boil Potatoes and Eggs:** Cut the 3 large potatoes (about 400g peeled) into bite-sized cubes. Soak them in cold water for about 5 minutes to remove excess starch. Place the potatoes in a pot, cover with water, add a pinch of salt (about 1/4 tsp), and boil uncovered for 10 minutes. While the potatoes are boiling, hard-boil 5 eggs in a separate pot for 14-15 minutes until fully cooked. *Pro Tip: Boiling potatoes without rinsing off the starch can result in a mushy texture when mashed. Rinsing beforehand ensures a better consistency.*
Step 2
2. **Salt the Vegetables:** Dice 1 medium cucumber into small pieces. Finely chop the carrot (about 2cm length). Place the diced cucumber and carrot in a bowl, add about 1/4 Tbsp of fine salt, and let them sit for 10 minutes to draw out moisture. *Pro Tip: Salting the cucumber and carrot helps prevent excess liquid from making the potato salad watery later.*
Step 3
3. **Soak Onion:** Finely mince 1/2 large onion and soak it in cold water for 10 minutes to remove its sharp, pungent flavor. *Pro Tip: Properly removing the onion’s pungency is crucial for a pleasant sandwich taste. Otherwise, the raw onion flavor can be overpowering.*
Step 4
4. **Prepare Ham:** Briefly blanch or rinse the 100g of ham in hot water to remove excess grease. Pat it dry with a paper towel and then finely chop it.
Step 5
5. **Drain Vegetables:** Rinse the salted cucumber and carrot under cold water and drain them well. Also, drain the soaked onion. Place the cucumber, carrot, and onion on a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. *Pro Tip: Thoroughly squeezing out the water from the vegetables is key to a non-watery, delicious potato salad.*
Step 6
6. **Mash Potatoes and Eggs:** Drain the potatoes that have boiled for 10 minutes and place them in a large bowl. Once the hard-boiled eggs have cooled in cold water, peel them and separate the whites from the yolks. Add the egg yolks to the bowl with the potatoes. Mash the potatoes and yolks together using a potato masher or a fork until smooth. Finely chop the egg whites. Your sandwich filling ingredients are now ready!
Step 7
7. **Make Potato Salad & Assemble Sandwich:** To the mashed potatoes and yolks, add the prepared cucumber, carrot, onion, chopped egg whites, and ham. Add about 1/4 Tbsp of sesame seeds, a pinch of black pepper, 1/3 Tbsp of sugar, about 1/2 Tbsp of fine salt (slightly less than a full measure), and a generous 8 Tbsp of mayonnaise. Mix everything thoroughly until well combined to create the potato salad. Spoon the finished potato salad generously into halved morning buns or onto bread slices to make your delicious potato egg sandwiches. *Pro Tip: Adjust the amount of sugar, salt, and mayonnaise to your personal preference.*
