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Eggs, Hashbrowns, Sausage

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 756kcal

Ingredients

Hash Browns

  • 2 cups Potatoes peeled and shredded with a box grater
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • 1 TBSP Butter
  • 1/4 cup Ketchup optional

Eggs

  • 6 oz Breakfast sausage links
  • 2 TBSP Butter
  • 4 Eggs

Strawberries and Cream

  • 1 cup Strawberries sliced
  • ½ cup Whipped cream

Coffee

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

Instructions

  • Preheat the oven to 400°F (204°C).
  • Mix the shredded potato with cornstarch, salt, paprika, and black pepper.
  • Cook the hash browns: Add the oil and butter to a heavy-bottomed skillet over medium heat. Add the potato into the skillet and flatten. Cook until the potatoes are golden brown on one side then flip over and do the same. 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.
  • Brew and prepare the coffee to your liking.
  • 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.
  • Serve the eggs with sausage, hash browns and ketchups, strawberries and whipped cream, and coffee.

Nutrition

Calories: 756kcal | Carbohydrates: 17g | Protein: 25g | Fat: 66g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 445mg | Sodium: 1657mg | Potassium: 566mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1575IU | Vitamin C: 44mg | Calcium: 95mg | Iron: 3mg