This recipe continues to please every single time. It encompasses everything you love about breakfast in a single dish. This is the very definition of a comfort food.
*Chef Note*
I personally like to split the breakfast meats up and do half sausage and half bacon.
You can make this quicker by substituting the hash browns for frozen tater tots. To do this simply cook the tater tots using the instructions on the bag. I personally like to bring them to the crunchier side by cooking a few minutes longer, then simply smash them up and keep following the instructions.
Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Set aside.
While Hash Browns are cooking prepare your breakfast meats and in a separate bowl prepare your scrambled eggs.
Once your meat and potatoes are done remove from heat and set aside. Return Hash Browns to heat and mix in the scrambled eggs, stir constantly to prevent burning. Allow mixture to cook 80% of the way through (still a little gooey) and return your meat to the mixture. Cook until eggs are fully cooked.
Add half the cheese and mix in. Reserve the remaining cheese to top once plated.
Add Salsa and Sriracha as desired.
Enjoy!
Ingredients
Directions
Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Set aside.
While Hash Browns are cooking prepare your breakfast meats and in a separate bowl prepare your scrambled eggs.
Once your meat and potatoes are done remove from heat and set aside. Return Hash Browns to heat and mix in the scrambled eggs, stir constantly to prevent burning. Allow mixture to cook 80% of the way through (still a little gooey) and return your meat to the mixture. Cook until eggs are fully cooked.
Add half the cheese and mix in. Reserve the remaining cheese to top once plated.
Add Salsa and Sriracha as desired.
Enjoy!