Crispy Hash Brown and Eggs
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)
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