Name: Eggs, Hash Browns, and Sausage
Prep time: 20 min
Cook time: 15 min
Ingredients: 12 Oranges (cut in half and refrigerated so they’re cold); 2 TBSP Extra-virgin olive oil; 1 TBSP Butter; 2 cups Yukon gold potatoes (peeled and shredded with a box grater); 1/2 tsp Kosher salt; 1/2 tsp Paprika; Black pepper; 1/4 cup Ketchup (optional); 2 cups Your choice of fruit (prepared accordingly); 6 oz Breakfast sausage links; 2 TBSP Butter; 4 Eggs; 2 slices Bread (toasted); 4 tsp Butter; 2 TBSP Raspberry jam (use more if needed)

Eggs, Hash Browns, and Sausage

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Prep Time: 20

Cook Time: 15

Servings:

Calories: 618kcal

Ingredients

Fresh Squeezed Orange Juice

12 Oranges cut in half and refrigerated so they’re cold

Hash Browns

2 TBSP Extra-virgin olive oil
1 TBSP Butter
2 cups Yukon gold potatoes peeled and shredded with a box grater
1/2 tsp Kosher salt
1/2 tsp Paprika
Black pepper
1/4 cup Ketchup optional

Fruit

2 cups Your choice of fruit prepared accordingly

Eggs

6 oz Breakfast sausage links
2 TBSP Butter
4 Eggs
2 slices Bread toasted
4 tsp Butter
2 TBSP Raspberry jam use more if needed

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Juice the oranges. Refrigerate until ready to serve.
Preheat the oven to 400°F (204°C).
Cook the hash browns: Add the oil and butter to a heavy-bottomed skillet over medium heat. Saute the potato, salt, and paprika until the potatoes are golden brown and tender. 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.
Toast the bead then spread with butter and jam.
Serve the eggs with sausage, hash browns with ketchup, toast, and orange juice.

Nutrition