Crispy Hash Brown and Eggs

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 467kcal

Equipment

  • box grater

Ingredients

  • 6 oz Chicken sausage links
  • 2 cups Potatoes peeled and shredded
  • 4 tbsp All-purpose flour or more if needed
  • 1/4 cup Canola oil
  • 2 tsp Extra-virgin olive oil
  • 8 Eggs
  • 4 slices Sourdough bread toasted
  • 1 cup Blackberries (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • In a bowl, mix the shredded potato, flour and season well with salt and pepper. Evenly form the mixture into flat rectangle patties.
  • Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the patties on both sides until crispy and golden brown. Set aside on paper towels to drain any excess grease.
  • Heat the olive oil in a non-stick pan over medium low heat. Crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). Cook until the whites of the egg become firm then add a tablespoon of water and cover with a lid until all of the egg white is firm. (add water as needed to steam the egg whites firm). Season with salt and pepper.
  • Serve the hash browns with the eggs, chicken sausage, toast, and blackberries.

Nutrition

Calories: 467kcal | Carbohydrates: 26g | Protein: 21g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 706mg | Potassium: 228mg | Fiber: 3g | Sugar: 7g | Vitamin A: 637IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 3mg

Crispy Hash Brown and Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 467 kcal

Equipment

  • box grater

Ingredients
 
 

  • 6 oz Chicken sausage links
  • 2 cups Potatoes peeled and shredded
  • 4 tbsp All-purpose flour or more if needed
  • 1/4 cup Canola oil
  • 2 tsp Extra-virgin olive oil
  • 8 Eggs
  • 4 slices Sourdough bread toasted
  • 1 cup Blackberries (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • In a bowl, mix the shredded potato, flour and season well with salt and pepper. Evenly form the mixture into flat rectangle patties.
  • Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the patties on both sides until crispy and golden brown. Set aside on paper towels to drain any excess grease.
  • Heat the olive oil in a non-stick pan over medium low heat. Crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). Cook until the whites of the egg become firm then add a tablespoon of water and cover with a lid until all of the egg white is firm. (add water as needed to steam the egg whites firm). Season with salt and pepper.
  • Serve the hash browns with the eggs, chicken sausage, toast, and blackberries.

Nutrition

Calories: 467kcalCarbohydrates: 26gProtein: 21gFat: 31gSaturated Fat: 6gTrans Fat: 1gCholesterol: 357mgSodium: 706mgPotassium: 228mgFiber: 3gSugar: 7gVitamin A: 637IUVitamin C: 3mgCalcium: 93mgIron: 3mg
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