Country Cast-Iron Hashbrown Plate
Ingredients
- 1 package refrigerated, shredded hashbrown potatoes- frozen is fine, just thaw first.
- 1 package “Just-add-water” country gravy
- 1 lb ground pork breakfast sausage OR fully-cooked sausage links, sliced
- 1 egg per person
- 1 diced poblano pepper
- 1/2 white or yellow onion, diced
- 1 slice pepper-jack cheese per person
- 1 stick unsalted butter, divided
- salt & pepper
Instructions
- Heat skillet to med-high heat.
- Cook the breakfast sausage and set aside, leaving just a bit of grease on the griddle. (If you have a large griddle, you can cook everything at once, side by side). (If using sliced fully cooked links, just add them in to heat near the end.)
- Melt 1 TBSP of butter on one side of the griddle and start cooking the chopped onions & peppers, seasoning with salt & pepper as you go.
- Melt 1/4- 1/2 stick of butter on the other side to start cooking the hashbrowns.
- Season heavily with salt & pepper, and don’t flip them until they are browned and crispy on the bottom.
- Once hashbrowns are hot and browned, flip once and add the other ¼ stick of butter to melt overtop.
- Meanwhile, make the gravy according to package directions. (Using an electric hot water kettle speeds up boiling the water!)
- Once peppers, onions, & hashbrowns are cooked, place 1-3 slices of pepper-jack cheese overtop the hashbrowns and set aside on a plate to rest & melt., (using a stainless steel griddle dome OR foil if needed).
- Lastly, melt a pat of butter per egg and cook as desired. (we like to just break the yolk, fry & flip)
- Plate by layering the hashbrowns first, then sausage, peppers/onions,, egg, then gravy on the side or overtop. ENJOY!!
