Equipment
- box grater
Ingredients
- 2 cups Potatoes peeled and shredded
- 1 tbsp All-purpose flour more if needed
- 2 tbsp Canola oil
- 4 slices Sourdough bread
- 2 tsp Extra-virgin olive oil
- 6 oz Breakfast sausage links cut into chunks
- 2 tbsp Butter
- 8 Eggs beaten
- 12 Grape tomatoes halved
- 1/4 cup Cheddar cheese shredded, plus more for garnish
- 2 tbsp Scallions chopped, plus more for garnish
- 1.5 cups Pineapple cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)
Instructions
- In a bowl mix the potato and flour. Season with salt and pepper. Form the mixture into equal patties. (Add more flour if needed to bind the mixture together)
- Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the patties on both sides until tender, crispy, and golden brown. Set aside on paper towels to drain any excess grease.
- Lightly toast the bread.
- Heat the olive oil in a non-stick pan over medium heat. Add in the sausage, until nicely browned on all sides. Add the butter, eggs, tomato, cheese, and scallions into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Portion the eggs on the hash brown. Garnish will cheese and scallions. Serve with pineapple and toast.
Notes
Pro Tip: Purchase a container of pre cut watermelon instead of purchasing an entire watermelon if desired.
Nutrition
Calories: 537kcal | Carbohydrates: 26g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 380mg | Sodium: 638mg | Potassium: 485mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1244IU | Vitamin C: 37mg | Calcium: 160mg | Iron: 4mg
Hash Brown Scramble
Equipment
- box grater
Ingredients
- 2 cups Potatoes peeled and shredded
- 1 tbsp All-purpose flour more if needed
- 2 tbsp Canola oil
- 4 slices Sourdough bread
- 2 tsp Extra-virgin olive oil
- 6 oz Breakfast sausage links cut into chunks
- 2 tbsp Butter
- 8 Eggs beaten
- 12 Grape tomatoes halved
- 1/4 cup Cheddar cheese shredded, plus more for garnish
- 2 tbsp Scallions chopped, plus more for garnish
- 1.5 cups Pineapple cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)
Instructions
- In a bowl mix the potato and flour. Season with salt and pepper. Form the mixture into equal patties. (Add more flour if needed to bind the mixture together)
- Heat the canola oil in a non-stick pan or skillet over medium heat. Once hot, fry the patties on both sides until tender, crispy, and golden brown. Set aside on paper towels to drain any excess grease.
- Lightly toast the bread.
- Heat the olive oil in a non-stick pan over medium heat. Add in the sausage, until nicely browned on all sides. Add the butter, eggs, tomato, cheese, and scallions into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Portion the eggs on the hash brown. Garnish will cheese and scallions. Serve with pineapple and toast.
Notes
Pro Tip: Purchase a container of pre cut watermelon instead of purchasing an entire watermelon if desired.
Nutrition
Calories: 537kcalCarbohydrates: 26gProtein: 23gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 380mgSodium: 638mgPotassium: 485mgFiber: 3gSugar: 10gVitamin A: 1244IUVitamin C: 37mgCalcium: 160mgIron: 4mg
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