Ingredients

• Blackberry-Yogurt Spread:
• 2 tablespoons plain Greek yogurt
• 1 tablespoon blackberry jam
• Latkes:
• 1 1/2 cups shredded hash brown potatoes (such as Simply Potatoes®)
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 cup canola oil
• Filling:
• 10 ounces ground breakfast sausage (such as Jimmy Dean® Maple Sausage)
• 2 slices Cheddar cheese
• 2 eggs
• 1 pinch salt and ground black pepper to taste

Instructions

1. Mix Greek yogurt and blackberry jam together in a bowl until spread is smooth; refrigerate.
2. Place potatoes in cheesecloth and wring, extracting as much moisture as possible. Combine potatoes, flour, beaten egg, and salt together in a bowl until thoroughly mixed. Divide potato mixture into 4 equal portions and form into 4-inch patties.
3. Heat canola oil in a large skillet over medium-high heat. Cook potato patties in the hot oil until golden brown, about 6 minutes per side. Remove latkes from oil and place on a cooling rack, reserving oil in the skillet.
4. Form breakfast sausage into two 5-ounce patties. Cook patties in the same skillet until browned on the outside and no longer pink in the center, 3 to 5 minutes per side. The internal temperature should be 160 degrees F (73 degrees C). Transfer patties to the cooling rack and top each with Cheddar cheese.
5. Heat a non-stick skillet and add 2 tablespoons reserved heated oil. Crack 2 eggs into heated oil and cook for about 5 minutes.
6. Spread blackberry spread onto 2 of the latkes; top with sausage-Cheddar cheese. Add 1 latke to the Cheddar cheese layer of each, creating a sandwich. Top each sandwich with an egg; season with salt and pepper.