Bread Potato Toast: Ready In 10 Minutes In A Pan

This dish is a study in simple layering and quick cooking. It begins with bread, light, absorbent, and cut into neat rounds, and ready to cradle a warmly spiced potato filling. The filling itself is a rustic blend: mashed potatoes folded with sautéed onions, tomatoes, green chili, and a scattering of fresh coriander.

Once assembled, the bread is dipped in egg and sizzled in a hot pan. In under ten minutes, these toasts transform into a satisfying snack or light meal, best enjoyed hot from the skillet with coffee or tea.

What is Bread Potato Toast?

Bread potato toast doesn’t trace back to a single origin but is born from the universal pairing of two of the world’s most comforting ingredients, that is, bread and potatoes. Bread has nourished civilizations since ancient Egypt, while potatoes, native to the Andes, spread globally in the 16th century.

Across cultures, these ingredients often came together in humble ways. There are the British potato cakes, Eastern European open-faced sandwiches, and India’s beloved aloo toasties, where spiced mashed potatoes fill bread that’s then grilled or fried.

This particular version is a simple and adaptable dish. It reflects how people everywhere have long found creative ways to turn yesterday’s boiled potatoes and today’s bread loaf into a comforting marvel.

Pro Tips for the Best Bread Potato Toast

• Use slightly stale bread because it holds up better when dipped in egg and won’t get soggy.
• Mash potatoes thoroughly and ensure there are no lumps. A smooth mash binds well with the sautéed vegetables, making spreading easier and the texture more uniform.
• When frying the onion, tomato, and chili mixture, let it cook until most of the liquid evaporates. Taste your potato filling before spreading. Adjust salt and pepper to balance the richness of the egg and the mellow bread.
• After sandwiching the filling between two slices, press gently with your hand. This compacts the filling and helps the bread slices adhere.

Frequently Asked Questions

Can I bake this instead of frying?

Definitely. Just put them on a lined tray, brush with oil, and bake at 200°C (400°F) for about 10 minutes on each side until crispy.

What other veggies can I add?

Grated carrots, peas, or bell peppers go beautifully with the mashed potato filling. Just lightly sauté them first to remove excess moisture.

How do I keep the bread from falling apart?

Don’t overfill, and make sure your egg dip is quick, just enough to coat, not soak.

How to Store Bread Potato Toast

Bread potato toasts can be stored in the fridge for up to 2 days. Reheat them in a pan over low heat until warmed through to regain that crispy exterior. You can also store your sandwiches before toasting by wrapping them tightly in cling film and freezing. When ready to cook, thaw slightly and proceed to dip in egg and fry. They’re best eaten fresh, so freezing is more of a backup plan.

How to Make Bread Potato Toast

In a small pan, heat a teaspoon of oil. Toss in the diced tomato, onion, and green chili. Sauté for about 3 minutes until the onions turn soft. Then add pepper, salt, and coriander and mix.

In a bowl, combine your boiled, mashed potatoes with the sautéed mixture. Crack in one egg and mix thoroughly.

Using a round cutter, cut circles from each bread slice. Take one bread circle, spread a generous spoonful of the potato mixture, then gently press another circle on top to make a mini sandwich.

Beat the egg in a shallow bowl and dip each sandwich briefly into the egg. Heat a pan with a little oil over medium heat. Place your sandwiches in and fry.

Enjoy your bread potato toast with ketchup, chutney, or just as they are, because they’re addictive.