Breakfast Sliders

Prep Time 10

Cook Time 25

Servings servings

Calories 568kcal

2 tbsp Canola oil
1.5 cups Potatoes peeled and shredded
8 Slider buns cut in half
2 tsp Extra-virgin olive oil
6 oz Ground Italian sausage
8 Eggs beaten
1/4 cup Cheddar cheese shredded
2 tbsp Scallions chopped
1 cup Watermelon cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)

Heat a non-stick pan or skillet over medium heat. Once hot, add the canola oil. Saute the potato until tender and golden brown. Once tender spread the hash browns onto the rolls.
Lightly toast the rolls golden brown.
Heat a non-stick pan over medium heat. Once hot, add the olive oil. Brown the sausage until no longer pink while breaking it up into smaller pieces. Spread the sausage on top of the potato.
To the same pan, add the eggs, 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 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 onto the rolls. Serve with watermelon.

Pro Tip: Purchase a container of pre cut watermelon instead of purchasing an entire watermelon if desired.