Eggs, Hash Browns, and Sausage

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 618kcal

Ingredients

Orange Juice

  • 10 - 12 Oranges refrigerated so they're cold. (about 5 to 6 oranges yield 8 ounces of juice)

Hash Browns

  • 7 oz Yukon gold potatoes peeled and shredded with a box grater
  • 2 TBSP Cornstarch
  • 1/3 tsp Kosher salt
  • 2 cups Vegetable oil or a high smoke point oil of choice (amount will vary depending on the size of your skillet. You'll want the oil to be slightly deeper than the thickness of your hash browns ~1/2")
  • 1/4 cup Ketchup

Eggs

  • 6 oz Breakfast sausage links
  • 2 tsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices White bread lightly toasted
  • 2 tsp Butter
  • 2 TBSP Raspberry jam
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Cut the orange in half. Juice the oranges using a manual juicer or electric juicer. Refrigerate until ready to serve.
  • Place the shredded potatoes into a strainer and rinse with water to rinse out the potato starch. Allow the potatoes to drain and shake thoroughly to remove any excess water. Place in a bowl and mix well with the cornstarch and salt. Then form the mixture into a patty about 1/2 inch thick, 2.5 inches wide by 4 inches long.
  • For the sausage: Cook in a 400 °F (204 °C) oven to an internal temperature of 160°F (71°C) using a thermometer.
  • Cook the hash browns: Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns. Heat the oil to 325 °F (163 °C). Gently place the patties into the hot oil. It should bubble and sizzle. Use a spatula to carefully nudge the hash brown to make sure it doesn't stick to the bottom of the pan. Fry for 2 to 3 minutes. The edges should start turning golden. Carefully flip to the other side. Fry the other side for another 2 to 3 minutes. Continue cooking on each side until crispy and tender. Set aside to drain on paper towels.
  • Heat a nonstick pan on medium heat. Once hot, add the olive oil and crack the eggs into the pan, being careful not to break the yolks. Cook until the whites of the eggs start to firm up, add 1 to 2 tablespoons of water to the pan, and cover with a lid. Cook until the whites are completely firm. Season with salt and pepper.
  • Toast the bread then spread it with butter and jam.
  • Serve the eggs with sausage, hash browns with ketchup, toast, and orange juice.

Nutrition

Calories: 618kcal | Carbohydrates: 42g | Protein: 29g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 389mg | Sodium: 803mg | Potassium: 831mg | Fiber: 2g | Sugar: 24g | Vitamin A: 993IU | Vitamin C: 115mg | Calcium: 118mg | Iron: 4mg

Eggs, Hash Browns, and Sausage

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 618 kcal

Ingredients
 
 

Orange Juice

  • 10 - 12 Oranges refrigerated so they're cold. (about 5 to 6 oranges yield 8 ounces of juice)

Hash Browns

  • 7 oz Yukon gold potatoes peeled and shredded with a box grater
  • 2 TBSP Cornstarch
  • 1/3 tsp Kosher salt
  • 2 cups Vegetable oil or a high smoke point oil of choice (amount will vary depending on the size of your skillet. You'll want the oil to be slightly deeper than the thickness of your hash browns ~1/2")
  • 1/4 cup Ketchup

Eggs

  • 6 oz Breakfast sausage links
  • 2 tsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices White bread lightly toasted
  • 2 tsp Butter
  • 2 TBSP Raspberry jam

Instructions
 

  • Prep the ingredients per the instructions above.
  • Cut the orange in half. Juice the oranges using a manual juicer or electric juicer. Refrigerate until ready to serve.
  • Place the shredded potatoes into a strainer and rinse with water to rinse out the potato starch. Allow the potatoes to drain and shake thoroughly to remove any excess water. Place in a bowl and mix well with the cornstarch and salt. Then form the mixture into a patty about 1/2 inch thick, 2.5 inches wide by 4 inches long.
  • For the sausage: Cook in a 400 °F (204 °C) oven to an internal temperature of 160°F (71°C) using a thermometer.
  • Cook the hash browns: Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns. Heat the oil to 325 °F (163 °C). Gently place the patties into the hot oil. It should bubble and sizzle. Use a spatula to carefully nudge the hash brown to make sure it doesn't stick to the bottom of the pan. Fry for 2 to 3 minutes. The edges should start turning golden. Carefully flip to the other side. Fry the other side for another 2 to 3 minutes. Continue cooking on each side until crispy and tender. Set aside to drain on paper towels.
  • Heat a nonstick pan on medium heat. Once hot, add the olive oil and crack the eggs into the pan, being careful not to break the yolks. Cook until the whites of the eggs start to firm up, add 1 to 2 tablespoons of water to the pan, and cover with a lid. Cook until the whites are completely firm. Season with salt and pepper.
  • Toast the bread then spread it with butter and jam.
  • Serve the eggs with sausage, hash browns with ketchup, toast, and orange juice.

Nutrition

Calories: 618kcalCarbohydrates: 42gProtein: 29gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 389mgSodium: 803mgPotassium: 831mgFiber: 2gSugar: 24gVitamin A: 993IUVitamin C: 115mgCalcium: 118mgIron: 4mg
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