Hash Browns Breakfast Stacks (Print View)
Layers of crispy hash browns, sausage, eggs, and cheese come together for a satisfying breakfast stack.
# What You'll Need:
→ Gravy
01 -
1 tablespoon unsalted butter
02 -
2 sweet Italian sausage links, casings removed
03 -
4 tablespoons all-purpose flour
04 -
0.25 teaspoon dry mustard powder
05 -
0.25 teaspoon kosher salt
06 -
2 cups whole milk
→ Hash Browns
07 -
20 ounce package shredded hash brown potatoes
→ Eggs
08 -
6 large eggs
→ Cheese
09 -
6 ounces cheddar cheese, shredded
# Directions:
01 -
Melt unsalted butter in a medium saucepan over medium heat. Add crumbled sweet Italian sausage and cook until browned, breaking apart with a spatula.
02 -
Sprinkle in all-purpose flour, dry mustard, and kosher salt. Stir constantly for 1 minute, then gradually whisk in whole milk. Simmer until the gravy is thick and smooth, about 5 minutes.
03 -
Shape shredded hash brown potatoes into even discs using a round cookie cutter or similar mold. Cook the potato discs in a preheated panini press or nonstick skillet over medium-high heat until golden brown and crisp on both sides, about 4–5 minutes per side.
04 -
Whisk eggs with a splash of whole milk. Pour into a nonstick skillet over medium heat and scramble until set but still creamy.
05 -
Layer a hash brown disc on each serving plate. Top with scrambled eggs and shredded cheddar cheese. Spoon warm sausage gravy over the stack and serve immediately.
# Notes:
01 -
Chill the shaped hash brown discs for 10 minutes before cooking to promote even crisping.