Eggs, Sausage, Hash Browns, English Muffin
Servings 2
Calories 818kcal
Ingredients
Hash Browns
- 2 TBSP Extra-virgin olive oil
- 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
Sausage, Eggs and English Muffin
- 4 Breakfast sausage links
- 1 TBSP Butter
- 4 Eggs
- 2 English muffins split and toasted
- 4 TBSP Your choice of jam
Coffee:
- Coffee
- Your choice of sweetener
- Your choice of creamer
Instructions
- Preheat the oven to 400°F (204°C).
- Cook the hash browns: Add the oil to a heavy-bottomed skillet over medium heat. Spread the potato into the pan and season with salt and paprika. Cook until the potatoes are golden brown and crispy on one side then turn over and cook until crispy. 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.
- While the eggs are cooking, toast the English muffin halves until they are lightly browned. Spread with jam.
- Brew and prepare the coffee to your liking.
- Serve the eggs with hash browns (and ketchup if desired), sausage, english muffin, and coffee.
Nutrition
Calories: 818kcal | Carbohydrates: 77g | Protein: 29g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 383mg | Sodium: 1659mg | Potassium: 1429mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1097IU | Vitamin C: 48mg | Calcium: 120mg | Iron: 5mg