Country Breakfast Bowl Recipe

Prepare potatoes

Peel (optional) and grate the russet potatoes on the large holes of a box grater. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Par-cook rice (if not already cooked): if you don't have cooked rice, rinse 1/3 cup dry rice and cook with 2/3 cup water until tender, then fluff and cool to 1 cup cooked.

Heat a large nonstick skillet over medium-high heat with 1 tablespoon neutral oil and 1 tablespoon butter. Add the drained grated potatoes, spreading into an even layer. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Cook without disturbing 5–6 minutes until the underside is golden and crisp. Flip in sections or turn as a large pancake; add remaining 1 tablespoon butter and cook 4–5 more minutes until crisp and tender. Transfer hash to a plate and keep warm.

In the same skillet over medium heat, remove excess oil leaving about 1 tablespoon of fat. Add the sausage (if using links, slice; if bulk, crumble) and season with 1/2 tsp smoked paprika and 1/2 tsp onion powder. Cook, breaking up, until browned and cooked through, about 6–8 minutes. Transfer to a bowl and keep warm.

Wipe the skillet if there's excess fat, then reduce heat to medium-low and melt 1 tsp butter or oil. Crack the eggs into a bowl and whisk lightly with a pinch of salt and pepper for scrambled style, or cook sunny-side up/fried according to preference: for over-easy, cook 2–3 minutes then flip and cook 30–60 seconds more.

If making scrambled eggs: pour eggs into the skillet and stir gently until just set but still moist, 2–3 minutes. Remove from heat.

While potatoes cook, dice the onion and bell pepper. In a small sauté pan, heat 1 teaspoon oil over medium heat. Add onion and pepper and cook until softened and slightly caramelized, about 5–6 minutes. Add minced garlic for the last 30 seconds. Stir in chopped chives off heat.

Fold half of the sautéed vegetables into the cooked sausage to combine flavors; reserve the rest for topping the bowls.

Use the skillet with any remaining brown bits from sausage. Keep over medium heat and add 2 tablespoons pan drippings (or butter) if needed. Sprinkle 2 tablespoons flour into the fat and whisk to form a roux; cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup milk, making sure to smooth any lumps. Increase heat to medium and simmer, stirring frequently, until thickened to a gravy consistency, about 3–5 minutes. Season with 1/4 tsp salt and 3/4 tsp ground black pepper. Taste and adjust seasoning.

Divide the cooked rice between 2 bowls (servings). Top each bowl with half of the crispy hash browns (break into pieces), half the sausage mixture, and half the remaining sautéed vegetables.

Place two eggs on top of each bowl (scrambled or fried), then sprinkle 1/2 cup shredded cheddar across the bowls so it melts over the warm ingredients.

Ladle gravy over each bowl, about 1/4–1/3 cup per bowl, or to taste. Garnish with sliced green onions, remaining chives, and a dash of smoked paprika or hot sauce if using.

Serve immediately while hot.