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Hash Browns Breakfast Stacks Recipe

Hash Browns Breakfast Stacks Recipe
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★★★★★

5 from 14 reviews

This Hash Browns Breakfast Stacks recipe features crispy shredded hash brown patties layered with hearty sausage gravy, fluffy eggs, and melted cheddar cheese, creating a deliciously satisfying morning meal perfect for weekend brunch or special occasions.

Ingredients

Scale

Sausage Gravy

  • 1 tablespoon butter
  • 2 sweet Italian sausage links (about 1/3 pound)
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon dry mustard
  • Few grinds fresh nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 cups whole milk

Remaining Ingredients

  • 1 (20-ounce) bag Simply Potatoes® Shredded Hash Browns
  • 4 tablespoons butter, melted (plus extra for cooking)
  • Kitchen pan spray
  • 6 whole eggs
  • 1/4 cup whole milk
  • 6 ounces cheddar cheese, shredded
  • Chopped chives for garnish (optional)

Instructions

  1. Make the Sausage Gravy: Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Remove sausage meat from casings, crumble into the pan, and cook until browned, about 3 minutes. Stir in flour, dry mustard, nutmeg, kosher salt, and white pepper; cook and stir for 2 minutes. Gradually whisk in cold milk in thirds, stirring well after each addition. Adjust thickness by adding more milk if desired. Keep warm on low heat.
  2. Prepare Hash Brown Patties: Divide shredded hash browns into nine ½-cup portions. Using a 4-inch cookie cutter, press each portion into a round patty on a baking sheet lined with parchment paper.
  3. Cook Hash Brown Patties: Preheat a Panini press to the highest setting (sear setting). Butter the bottom plate. Place 2-3 hash brown discs on the buttered plate, brush tops with melted butter, and close the lid to press and cook until golden and crispy, about 5-7 minutes. Repeat with remaining patties.
  4. Cook Eggs: In a bowl, whisk together eggs and 1/4 cup whole milk. Spray a non-stick skillet with kitchen pan spray and cook eggs over medium-low heat, stirring gently, until softly scrambled and cooked through.
  5. Assemble Breakfast Stacks: On each plate, layer hash brown patties with scrambled eggs, spoon sausage gravy over the top, and sprinkle shredded cheddar cheese. Garnish with chopped chives if desired. Serve immediately.

Notes

  • Using a Panini press yields crispy, evenly cooked hash browns quickly. If unavailable, cook patties on a greased skillet over medium heat until golden brown on both sides.
  • Adjust gravy consistency with extra milk to preference; thinner gravy coats stacks better.
  • For a spicier twist, substitute sweet Italian sausage with spicy sausage.
  • Leftover stacks can be refrigerated and reheated in a toaster oven for best texture.
  • To make it vegetarian, substitute sausage gravy with mushroom gravy and use plant-based sausage alternatives.

Nutrition

Keywords: hash browns, breakfast stacks, sausage gravy, scrambled eggs, cheddar cheese, brunch recipe, crispy hash browns

Find it online: https://dinewithlily.com/hash-browns-breakfast-stacks-recipe/