Retro potato club sandwiches

The classic club…with a potato twist

We’re back with yet another potato-based retro recipe from my YouTube series, and this time I’ve tested out the Potato Club Sandwich. And let me tell you – our Gwen has delivered an absolute corker with this one.

It’s one of the first potato “bread” recipes I’ve used that actually behaves itself and doesn’t fall apart in the pan. There were no emotional breakdowns during the cooking process or the moment of truth when flipping over, because it worked! The bread worked! That alone deserves a round of applause. 

Tell me more…

What we’ve got here is crispy bacon (I went streaky), a beautifully runny fried egg and rounds of golden potato bread. No fancy schmancy ingredients, just the kinda stuff you’ve already got in the fridge/cupboard. 

It’s comfort food, it’s brunch appropriate and it’s absolutely convinced me to switch my regular loaf for a bit of potato bread every so often. 

Retro potato club sandwiches

Why use potato bread instead of your standard loaf?

We all like to mix things up and if you’re anything like me, you’ll take any excuse to get more potato into your life. I’m basically 97% potato at this point. 

But aside from just loving potato, it’s also… 

• Super easy to make
• Made with simple, low-processed ingredients (so no nasties)
• Perfect if you’re trying to cut down on UPFs or watching your calorie intake 
• Surprisingly sturdy (which is rare in the potato bread world)

It’s been a bit of a revelation for me. 

Can I freeze the potato bread if I’ve got some leftover?

Yep! Separate the slices and freeze. Reheat straight from frozen in a pan or toaster-style situation.

What’s the best bacon to use?

I went streaky for the crispiness, but any bacon works, so just use what you have or what you prefer. 

What else could I throw in?

This breakfast sandwich is incredibly versatile, so why not add in:

• Avocado slices
• Sausage (round sausage patties like the Mcdonald’s kind would be amazing)
• Hash browns (why not double up on the potato?!)
• Fried mushrooms 
• Cheese (must be melted)
• Tomato ketchup or brown sauce

If you’ve got some of the potato bread leftover, you can try out fillings like:

• Halloumi, bacon, chilli jam and rocket 
• Fried egg, cheese and hot sauce
• BLT
• Tuna melt

Where can I watch this?

If you want to see exactly how this all comes together and prefer more of a visual aid, you can watch the full step-by-step video over on my YouTube channel. You can also watch me take on potato meringues, potato roly polys and the mysterious girl talk potatoes. It’s worth a watch, I promise.

Will this one become a new go-to breakfast in the Poppy Cooks household? Without even needing to watch, I’m sure you’ll already know it’s a big fat yes. 

Where did you uncover this brunchy delight…

This recipe has been adapted from Gwen Robyns Potato Book and let me tell you, this book is an absolute treasure trove of potato content. I’m obsessed. The wild things she does with a potato are iconic. 

Now some of the recipes I’ve tested so far have been mind-blowing and have actually made into my weekly rotation, but I can only assume our Gwen had one too many sherries with some of the recipes I’ve discovered in there. I can’t believe I’m saying this but there’s a few that feel too much for even the 70s. A gelatine potato salad is just despicable and that page needs burning. 

But anyway, moving on from that potato salad injustice…if you love a spud as much as me, please check the book out, or watch my channel where I’ll be recreating even more of her recipes.