Cannibal Kitchen: A Halloween Hangoverwich

The count down is finally over! Halloween is here, and for another year, kids are destroying monumental amounts of candy by the hour. As much fun as candy sounds, let’s be honest here, many adults are also consuming monumental amounts of alcohol by the hour. That my friend is going to hurt come morning time, and I have the perfect fix for that in the form of an edible life picker upper. So when the A.M. rolls around tomorrow (or P.M. for that matter) kick whatever undesirable has landed in your bed from the night before out, and whip yourself up this easy and tasty breakfast sandwich. I guarantee you won’t want to share. Oh yes, and Happy Halloween everyone!


A Halloween Hangoverwich
For me, a good breakfast trumps most things in life. This mini sandwich has everything you could love in one. My recipe doesn’t call for meat, but you could easily throw some sausage or bacon on this bad boy and have yourself a field day. So whether you finagled yourself into a kids costume for some adult incognito trick or treating , stole your friends kid for the afternoon , or borrowed the local bars bottle of booze for the night; this recipe will tame those taste buds all through Thursday.


– 2 Baking Potatoes
– 8 English Muffins English Muffins
– 1/2 Cup Yellow Onion, Diced
– 1 Large Anaheim Pepper, Diced
– 3 Tablespoons Salsa
– 2 Tablespoons Tomato Paste
– 1/2 A Lime
– 1 Tablespoon Minced Garlic
– 1 (1/2) Teaspoon Seasoning Salt
– 1 Teaspoon Cumin
– 1 Teaspoon Sea Salt
– 1 Teaspoon Black Pepper
– 1/2 Teaspoon Chili Powder
– Cilantro, Chopped to garnish
– 8 Eggs
– Pinch of Salt and Pepper
– 1 Tablespoon Olive Oil

Peel Potatoes and then cut into 1/2 Inch cubes. In a large skillet, heat up butter over medium heat. Add onions, garlic, and peppers and begin to saute. After 1 minute, reduce heat to low and allow to cook for 8 minutes; stirring occasionally. Next, add chopped potatoes to the mix and stir to combine. Return heat to a medium-low setting and add seasoning salt, cumin, sea salt, black pepper, and chili powder. Toss to fully combine, and allow to cook for 15 minutes; stirring occasionally. In the meantime, in a small bowl mix together tomato paste and salsa. Set aside.

Pre-heat the oven to 400 Degrees F. After 15 minutes, add the tomato/salsa mixture and toss to fully coat all the potatoes. Continue to cook for 5 minutes. After 5 minutes, in a medium-sized baking dish, transfer over potato mixture. Cover and transfer to the oven for 30 minutes, removing and stirring after 15 minutes, and allowing to cook uncovered for the last 5 minutes. Remove, and squeeze half a lime over the potatoes. Toss to fully coat.
Toast as many English muffins as you’re going to eat and set aside. In a large skillet over medium heat, lightly grease the pan with olive oil. You can do all eggs at once if you’re feeling feisty, or one at a time for more control. Carefully crack the egg into the pan and lightly season with salt and pepper. Allow to cook for 1 minute on that side and then flip the egg over, being very careful not to break the yoke, and cook for another 30-45 seconds on the other side. I’ve found that it’s easier to flip the egg and not break the yolk when I use two spatulas to maneuver it.
To assemble place a generous amount of potatoes on the bottom of the toasted English muffins, followed by the fried egg, and topped off with a little cilantro and the top bun. Now it’s time to eat your way through Thursday.
Makes 8