This breakfast hash is one of my family’s favorite breakfast recipes! It is seriously kind of crazy how much my boys love it and ask for it.
We have it every Christmas morning. It is the perfect accompaniment to our annual breakfast tradition of waffles with ice cream and strawberries. It balances out all the sugar, and it’s hearty enough to keep even the teenagers full for at least a couple hours. 🙂 It is simple to make and so delicious!
- The shredded hash browns don’t work very well in this recipe, they just glump together and make a mess. Make sure you get the chunk variety.
- This recipe was originally made in a dutch oven. I adapted it because if I use an electric skillet, I don’t have to use a bucketload of grease in the pan. Plus it’s so much easier to plug in a skillet than dig out charcoal, matches, lighter fluid foil and a fifty pound dutch oven. But if you are a big fan of cooking in a Dutch oven, you go ahead.
- You could substitute bacon or ham if you like. My family just happens to like sausage the best.
- This is also good with onions and peppers. Just saute them with the sausage.
- 1 pound pork sausage
- 2 pounds country style hash browns
- 12 eggs, beaten
- 1/4 tsp salt (more or less)
- 1/4 tsp ground black pepper
- 2 cups shredded cheddar cheese
- In a large electric skillet, brown the hashbrowns. (Mine is non-stick, so I don’t even grease the pan, but you can if you need to.)
- While hashbrowns are cooking, brown the sausage in a skillet over medium high heat. Drain off fat and set aside.
- When the hash browns are browned, stir in the sausage.
- Whisk together the eggs and pour evenly over the top. Sprinkle with salt and pepper.
- Cook and stir till eggs are done, about 3-5 minutes.
- Turn heat down to low and sprinkle cheese on top. Cover and let sit for about 2 minutes or till cheese melts.
Amount Per Serving: Calories: 571Total Fat: 41gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 285mgSodium: 1174mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 23g