Egg Sandwiches with Peppers, Onions, and Potatoes

Name: Egg Sandwiches with Peppers, Onions, and Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 5 pounds Russet potatoes; 8 cups vegetable oil; Kosher salt and freshly ground pepper, to taste; Kosher salt and freshly ground pepper, to taste; ½ cup olive oil, or more as needed; 3 large onions, sliced; 2 green bell peppers, cored and sliced; 2 red bell peppers, cored and sliced; 2½ dozen eggs; ½ cup chopped fresh basil or parsley; ½ cup chopped fresh basil or parsley; 3 loaves Italian bread, sliced in half lengthwise, then in half crosswise

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

The guys at my firehouse love these sandwiches. I know the number of eggs might seem a bit excessive, but that’s how many I use at the firehouse. Besides, if I don’t, Frank Malone, E-276, leaves the table hungry.

Ingredients

5 pounds Russet potatoes
8 cups vegetable oil
Kosher salt and freshly ground pepper

Americas
United States
Lunch
Sandwich
Vegetarian

Method

Peel the potatoes, cut them in half lengthwise, then slice them ½ inch thick. Place the potatoes in a bowl of cold water as they’re sliced so they don’t turn brown, but make sure you drain and dry them in batches before putting them in the hot oil to prevent spattering.

Turn the oven to warm. Heat the vegetable oil in a deep saucepan over medium-high heat. When the oil reaches 360 degre