Eggs, Hash Browns, and Sausage
Servings 2
Calories 618kcal
Ingredients
Fresh Squeezed Orange Juice
- 10 - 12 Oranges refrigerated so they're cold (About 5 to 6 oranges yield an 8oz glass of OJ.)
Hash Browns
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Butter
- 2 cups Yukon gold potatoes peeled and shredded with a box grater
- 1/2 tsp Kosher salt
- 1/2 tsp Paprika
- Black pepper
- 1/4 cup Ketchup optional
Eggs
- 6 oz Breakfast sausage links
- 2 TBSP Butter plus more for buttering the bread
- 4 Eggs
- 2 slices White bread toasted
- 2 TBSP Raspberry jam use more if needed
Instructions
- Prep the ingredients per the instructions above.
- Preheat the oven to 400°F (204°C).
- Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve.
- Cook the hash browns: Add the oil and butter to a heavy-bottomed skillet over medium heat. Saute 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 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 them with butter and jam.
- Serve the eggs with sausage, hash browns with ketchup, toast, and orange juice.
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