Potato and Egg Sandwich

Portions:
4

Serving Size:
1 sandwich

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian

Ingredients

  • 1 medium baking potato
  • 2 tablespoons canola oil
  • 6 large eggs
  • 4 whole wheat Oroweat® sandwich thins
  • 4 teaspoons salsa

Preparation

  1. Reduce potassium in potatoes by one of the methods shown below in the Helpful hints. (Skip this step if you do not need a low potassium diet.)
  2. Heat the oil in a skillet and add the diced potatoes. Cook until potatoes are browned.
  3. Beat the eggs and pour over the potatoes. Reduce heat to low and stir eggs with potatoes for 2-3 minutes until eggs are set.
  4. Spoon the egg and potato mixture evenly onto sandwich thins. Top each sandwich with a teaspoon of salsa if desired. Add sandwich thin top to make sandwich and enjoy.

Helpful hints

  • Substitute whole wheat toast or a soft warm flour tortilla (fajita size) for sandwich thins.
  • One medium baking potato weighs about 12 ounces.
  • Double-cook technique for reducing potassium in potatoes: Peel potatoes and cut into thin slices, diced small or shred for hash browns. Place potato pieces in a pot of water and bring to a boil. Drain water then add fresh water. Bring water to a boil and cook potatoes until tender. Drain water and prepare potatoes as desired. The double cook method reduces potassium below 200 mg for a 100 gram portion (2/3 cup).
  • Another well-known technique for reducing potassium in potatoes is to cut up and soak potato pieces in water. To learn more about this technique read the article “Lowering Potassium in Potatoes” on DaVita.com.

Nutrients per serving

Calories 327

Protein 16 g

Carbohydrates 32 g

Fat 15 g

Cholesterol 279 mg

Sodium 318 mg

Potassium 377 mg

Phosphorus 272 mg

Calcium 90 mg

Fiber 6.0 g

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 2 starch
  • 1/2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

2

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