Crispy Potato Bagel Sandwich
Impossible™ Sausage, Hash Browns, Cream Cheese, Salsa Verde, Scallion, Fried Onion
Baker Hannah Banaszak of Tilly Bagel Shop | Chicago
Adapted by StarChefs | september 2024
INGREDIENTS
Sourdough Sponge:
Yield: 10 bagels
500 grams all-purpose flour
100 grams sourdough starter
¼ teaspoon instant yeast
Bagel:
Yield: 10 bagels
500 grams all-purpose flour
15 grams kosher salt
20 grams brown sugar
⅛ teaspoon instant yeast
1 tablespoon baking soda
To Assemble and Serve:
Yield: 1 serving
2 frozen hash brown patties
½ cup Impossible™ ground savory sausage made from plants
4 ounces cream cheese
1 tablespoon salsa verde
2 tablespoons chopped scallions
¼ cup crispy fried onions
METHOD
For the Sourdough Sponge:
In a mixing bowl, combine all ingredients with 500 grams water. Let sit 2 hours at room temperature.
For the Bagel:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, sugar, yeast, and Sourdough Sponge. Mix 5 minutes on low speed. Transfer dough to a lightly floured work surface. Portion into 10 pieces, then form into rounds. Using your thumb, form a hole in the center of each piece and stretch until each piece is 5 inches wide. Transfer rounds to a parchment-lined sheet tray. Cover with plastic wrap and refrigerate overnight. The next day, heat oven to 500°F. Bring a large pot of water to a boil. Add baking soda. Working in batches, add dough rounds, flipping over after 5 seconds. Remove from water and transfer to a parchment-lined sheet tray. Bake 15 minutes, rotating tray halfway through. Let cool.
To Assemble and Serve:
Heat oven 450°F. Bake hash browns 20 minutes, or until browned and crispy. Set aside. In a sauté pan over medium heat, cook sausage 5 minutes, or until browned. Set aside. On a work surface, cut 1 Bagel in half. Toast Bagel, then place on a serving plate. Spread cream cheese on both sides of Bagel. On the bottom half, spread salsa verde followed by scallions, sausage, hash browns, and fried onions. Close sandwich and serve.
