Name: Eggs, Crispy Hashbrowns, and Sausage
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 TBSP Extra-virgin olive oil; 2 cups Yukon gold potatoes (peeled and shredded with a box grater); ½ tsp Kosher salt; ½ tsp Paprika; Black pepper; ¼ cup Ketchup (optional); 4 Breakfast sausage links; 1 TBSP Butter; 4 Eggs; 2 cups Mixed fruit (prepared accordingly (i.e. melon; banana; mango)); Coffee; Your choice of sweetener; Your choice of creamer

Eggs, Crispy Hashbrowns, and Sausage

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Prep Time: 15

Cook Time: 25

Servings:

Calories: 819kcal

Ingredients

Hash Browns

2 TBSP Extra-virgin olive oil
2 cups Yukon gold potatoes peeled and shredded with a box grater
½ tsp Kosher salt
½ tsp Paprika
Black pepper
¼ cup Ketchup optional

Sausage and Eggs

4 Breakfast sausage links
1 TBSP Butter
4 Eggs

Fruit

2 cups Mixed fruit prepared accordingly (i.e. melon; banana; mango)

Coffee:

Coffee
Your choice of sweetener
Your choice of creamer

US Customary - Metric

Instructions

Preheat the oven to 400°F (204°C).
Cook the hash browns: Add the oil to a heavy-bottomed skillet over medium heat. Spread the potato into the pan and season with salt and paprika. Cook until the potatoes are golden brown and crispy on one side then turn over and cook until crispy. Turn down the heat if needed. Season with salt and pepper to taste.
For the sausage: Cook in the oven on a baking sheet to an internal temperature of 160°F (71°C) using a thermometer.
Heat a nonstick pan on medium heat, melt the butter in the pan, and crack the eggs in, being careful not to break the yolks. Cook until the whites of the eggs firm up and set. Season with salt and pepper.
Prepare and portion the fruit.
Brew and prepare the coffee to your liking.
Serve the eggs with hash browns (and ketchup if desired), sausage, fruit, and coffee.

Nutrition