Crispy hash browns layered with fluffy scrambled eggs, melty cheddar, and rich sausage gravy—these savory breakfast stacks are pure comfort on a plate.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 3 servings
Category: Breakfast
Ingredients
Sausage Gravy
1 tablespoon butter
2 sweet Italian sausage links (about ⅓ pound total)
4 tablespoons all-purpose flour
¼ teaspoon dry mustard
A few grinds of fresh nutmeg
¼ teaspoon kosher salt
¼ teaspoon white pepper
2 cups whole milk
Remaining Ingredients
1 (20-ounce) bag Simply Potatoes® Shredded Hash Browns
4 tablespoons butter, melted
Pan spray for cooking
6 whole eggs
¼ cup whole milk
6 ounces cheddar cheese, shredded
Chopped chives, for garnish (optional)
Instructions
Make the sausage gravy. In a medium saucepan over medium-high heat, melt the butter. Remove sausage from casings and add to the pan, breaking it up with a wooden spoon as it cooks. Brown the sausage for about 3 minutes until crumbled and fully cooked. Add the flour, mustard, nutmeg, salt, and pepper. Stir and cook for 2 minutes to cook out the raw flour taste. Add the cold milk in three additions, whisking well between each to prevent lumps. Cook until thickened. If desired, thin with additional milk to preferred consistency. Reduce to low heat to keep warm.
Form and cook the hash brown patties. Divide the shredded potatoes into 9 equal portions (about ½ cup each). Using a 4-inch cookie cutter, press each portion into a round disc using the back of a spoon. Heat a panini press to its highest setting (sear setting, if available). Brush the bottom plate with melted butter, then place 2–3 potato discs onto the press. Brush the tops with butter, close the lid, and cook for 5 minutes or until crisp and golden. Repeat with remaining discs. Tip: To transfer the discs neatly, place the cookie cutter over each one and use a spatula to lift and slide onto the press. Set cooked discs aside.
Make the scrambled eggs. In a large nonstick skillet, spray with pan spray and heat over medium. Whisk together the eggs and ¼ cup milk, then pour into the pan. Stir gently with a spatula until cooked to your preferred doneness.
Assemble the stacks. On each of 3 serving plates, place 1 hash brown disc as the base. Top with one-sixth of the scrambled eggs and about 1 ounce of shredded cheese. Add a second disc, another portion of eggs and cheese, then finish with a third hash brown disc. Pour the warm sausage gravy generously over each stack. Garnish with chopped chives if desired and serve immediately.
Notes
Make-Ahead Tips: You can prepare the sausage gravy a day in advance. Store it in an airtight container in the fridge and reheat gently on the stove before serving. The hash brown discs can also be cooked ahead and crisped up in a skillet or oven just before assembling.
Reheating: These stacks are best served fresh, but leftovers can be reheated in a 350°F oven for about 10–15 minutes. Add gravy after reheating for best texture.
Panini Press Alternative: If you don’t have a panini press, use a heavy skillet to press the discs in a hot nonstick pan, flipping once. You can also bake the discs on a parchment-lined baking sheet at 400°F until crispy, about 20–25 minutes.
Serving Suggestion: Add a layer of sautéed spinach, caramelized onions, or roasted red peppers between the stacks for extra color and flavor.
Gluten-Free Version: Substitute a gluten-free flour blend for the all-purpose flour in the sausage gravy, and make sure your sausage and hash browns are labeled gluten-free.
Cheese Swaps: Try pepper jack for a spicy kick or Swiss for a milder, nutty flavor.
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Hash Browns Breakfast Stacks
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 3 servings
Description
Crispy hash browns layered with fluffy scrambled eggs, melty cheddar, and rich sausage gravy—these savory breakfast stacks are pure comfort on a plate.
Ingredients
Sausage Gravy
1 tablespoon butter
2 sweet Italian sausage links (about ⅓ pound total)
4 tablespoons all-purpose flour
¼ teaspoon dry mustard
A few grinds of fresh nutmeg
¼ teaspoon kosher salt
¼ teaspoon white pepper
2 cups whole milk
Remaining Ingredients
1 (20-ounce) bag Simply Potatoes® Shredded Hash Browns
4 tablespoons butter, melted
Pan spray for cooking
6 whole eggs
¼ cup whole milk
6 ounces cheddar cheese, shredded
Chopped chives, for garnish (optional)
Instructions
Make the sausage gravy. In a medium saucepan over medium-high heat, melt the butter. Remove sausage from casings and add to the pan, breaking it up with a wooden spoon as it cooks. Brown the sausage for about 3 minutes until crumbled and fully cooked. Add the flour, mustard, nutmeg, salt, and pepper. Stir and cook for 2 minutes to cook out the raw flour taste. Add the cold milk in three additions, whisking well between each to prevent lumps. Cook until thickened. If desired, thin with additional milk to preferred consistency. Reduce to low heat to keep warm.
Form and cook the hash brown patties. Divide the shredded potatoes into 9 equal portions (about ½ cup each). Using a 4-inch cookie cutter, press each portion into a round disc using the back of a spoon. Heat a panini press to its highest setting (sear setting, if available). Brush the bottom plate with melted butter, then place 2–3 potato discs onto the press. Brush the tops with butter, close the lid, and cook for 5 minutes or until crisp and golden. Repeat with remaining discs. Tip: To transfer the discs neatly, place the cookie cutter over each one and use a spatula to lift and slide onto the press. Set cooked discs aside.
Make the scrambled eggs. In a large nonstick skillet, spray with pan spray and heat over medium. Whisk together the eggs and ¼ cup milk, then pour into the pan. Stir gently with a spatula until cooked to your preferred doneness.
Assemble the stacks. On each of 3 serving plates, place 1 hash brown disc as the base. Top with one-sixth of the scrambled eggs and about 1 ounce of shredded cheese. Add a second disc, another portion of eggs and cheese, then finish with a third hash brown disc. Pour the warm sausage gravy generously over each stack. Garnish with chopped chives if desired and serve immediately.
Notes
Make-Ahead Tips: You can prepare the sausage gravy a day in advance. Store it in an airtight container in the fridge and reheat gently on the stove before serving. The hash brown discs can also be cooked ahead and crisped up in a skillet or oven just before assembling.
Reheating: These stacks are best served fresh, but leftovers can be reheated in a 350°F oven for about 10–15 minutes. Add gravy after reheating for best texture.
Panini Press Alternative: If you don’t have a panini press, use a heavy skillet to press the discs in a hot nonstick pan, flipping once. You can also bake the discs on a parchment-lined baking sheet at 400°F until crispy, about 20–25 minutes.
Serving Suggestion: Add a layer of sautéed spinach, caramelized onions, or roasted red peppers between the stacks for extra color and flavor.
Gluten-Free Version: Substitute a gluten-free flour blend for the all-purpose flour in the sausage gravy, and make sure your sausage and hash browns are labeled gluten-free.
Cheese Swaps: Try pepper jack for a spicy kick or Swiss for a milder, nutty flavor.