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Eggs, Hash Browns, and Sausage

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 618kcal

Ingredients

Hash Browns

  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Butter
  • 2 cups Yukon gold potatoes peeled and shredded with a box grater
  • ½ tsp Kosher salt
  • ½ tsp Paprika
  • Black pepper
  • ¼ 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 Your choice of bread toasted
  • Butter (optional)
  • Raspberry jam (optional)

Coffee

  • Coffee
  • Your choice of sweetener
  • Your choice of creamer
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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. sauté 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.
  • Brew and prepare the coffee to your liking.
  • Toast the bread then spread with butter and jam if using.
  • Serve the eggs with sausage, hash browns with ketchup, toast, fruit, and coffee.

Nutrition

Calories: 618kcal | Carbohydrates: 42g | Protein: 29g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 389mg | Sodium: 803mg | Potassium: 831mg | Fiber: 2g | Sugar: 24g | Vitamin A: 993IU | Vitamin C: 115mg | Calcium: 118mg | Iron: 4mg