Eggs, Hash Browns, and Sausage

Prep Time 20

Cook Time 20

Servings

Calories 618kcal

1 medium Russet potatoes peeled and shredded with a box grater (medium potato is about 6 - 7 ounces)
2 TBSP All-purpose flour
1/4 tsp Kosher salt
Black pepper
1/8 tsp Onion powder
1/8 tsp Garlic powder
1/8 tsp Paprika
2 TBSP Vegetable oil or a high smoke point oil of choice (amount will vary depending on the size of your skillet. You'll want the oil to be slightly deeper than the thickness of your hash brown)
1/4 cup Ketchup

Prep the ingredients per the instructions above.
Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible.
In a mixing bowl, combine the grated potato, flour, salt, black pepper, onion powder, garlic powder, and paprika. Mix until well combined.
Squeeze out any excess liquid. Form the mixture into a flat patty about 3 inches in diameter.
For the sausage: Cook in a 400°F (204°C) oven to an internal temperature of 160°F (71°C) using a thermometer.
Cook the hash browns: Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns. Heat the oil to 325°F (163°C). Place the patty in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
Remove the hash brown from the skillet and drain on paper towels to remove excess oil.
Heat a nonstick pan on medium heat. Once hot, add the olive oil and crack the eggs into the pan, being careful not to break the yolks. Cook until the whites of the eggs start to firm up, add 1 to 2 tablespoons of water to the pan, and cover with a lid. Cook until the whites are completely firm. Season with salt and pepper.
Toast the bread then spread it with butter and jam.
Serve the eggs with sausage, hash browns with ketchup, toast, and orange juice.