Wingdinger Recipe

Heat and cook

Preheat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon oil. When butter foams, add the 3 cups hashbrowns in an even layer. Press down gently with a spatula.

Season and crisp

Let cook undisturbed for 6–8 minutes until the bottom is deeply golden and crisp. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp onion powder. Flip or stir in sections to crisp the other side for an additional 4–6 minutes. If using fresh grated potato, pat very dry before cooking and cook an extra few minutes to evaporate moisture.

Melt cheese

Reduce heat to low. Scatter 1.5 cups shredded cheddar-jack evenly over the hashbrowns. Cover the skillet with a lid for 2–3 minutes until cheese is melted. Keep warm on lowest heat while you finish other components.

Brown the sausage

In a separate medium skillet over medium heat, add the 10 oz ground sausage. Break it up and cook until no pink remains and edges are browned, about 6–8 minutes. Spoon off and reserve about 1 tablespoon of drippings; discard excess if there's a lot.

Make roux

Leave about 1 tablespoon fat in the pan (add 1 tablespoon butter if needed). Sprinkle 2 tablespoons flour over the fat and stir constantly for 1–2 minutes to cook the flour but not brown it.

Finish gravy

Slowly whisk in 1.5 cups whole milk and 1/4 cup stock (optional) until smooth. Bring to a gentle simmer, whisking, until the gravy thickens, 3–5 minutes. Return the cooked sausage to the pan, stir to combine. Season with 1/2 tsp salt, 3/4 tsp black pepper and 1/4 tsp cayenne (adjust for heat). If gravy becomes too thick, add more milk or stock 1 tablespoon at a time to reach desired consistency. Keep warm on low.

Fry eggs

In a small nonstick skillet over medium heat add 1 tablespoon butter. When butter is foamy, crack 2 large eggs into the pan. Fry sunny-side up until whites are set but yolks still runny, about 3–4 minutes; for over-easy, flip carefully and cook 20–30 seconds more. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Prepare bread or biscuit

If using bread: toast 2 slices to desired doneness and spread butter. If using a biscuit: bake according to package or recipe instructions until golden (usually 12–15 minutes at 400°F for refrigerated biscuits). Split and butter hot biscuit.

On a large plate, place the cheesy hashbrowns (large side). Spoon the spicy sausage gravy generously over one portion of the hashbrowns or serve alongside so it can be ladled on. Place the two fried eggs on top or next to the hashbrowns. Add the toast slices or split biscuit to the side.

Garnish with chopped chives or green onions and a dash of hot sauce if desired. Serve immediately while hot.