Farmer's Recipe

Prepare potatoes (if using fresh)

Peel (optional) and grate 1 large russet potato. Rinse grated potato under cold water, then squeeze or press in a clean kitchen towel to remove excess moisture. Measure about 2 cups packed grated potato. If using frozen shredded hash browns, thaw and squeeze out excess moisture.

Season the shredded potatoes with 1 tsp salt and 1/2 tsp black pepper and mix to combine.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil or butter and swirl to coat.

Spread the shredded potatoes in an even layer in the skillet. Press down lightly with a spatula. Cook without stirring for 4–6 minutes until the underside is golden brown and crisp.

Flip portions of the hash browns (or flip the whole mass using the spatula in sections) and cook another 3–5 minutes until crisp and cooked through. Reduce heat if browning too quickly. Transfer cooked hash browns to a warm plate and keep warm.

If sausage is raw, crumble and cook in a skillet over medium heat until browned and cooked through, about 6–8 minutes; drain excess fat. If using pre-cooked sausage or diced ham, simply warm through.

In the same or a separate skillet, heat 1 tbsp butter or oil over medium heat. Add 1/2 cup diced onion and 1/2 cup diced green pepper and sauté until softened and lightly browned, about 5–6 minutes.

Add the cooked sausage and 1 cup diced ham to the skillet with the onions and peppers. Stir to combine and cook 2–3 minutes to meld flavors. Keep warm while you make the gravy.

In a medium saucepan over medium heat melt 2 tbsp unsalted butter. Once foaming, whisk in 2 tbsp all-purpose flour and cook, whisking constantly, for about 1–2 minutes to make a blond roux (don’t let it brown).

Slowly pour in 2 cups milk while whisking to break up lumps. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 4–6 minutes.

Season the gravy with 3/4 tsp salt, 1/2 tsp black pepper and, if desired, a small pinch (1/8 tsp) cayenne or a few drops of hot sauce. Taste and adjust seasoning. If gravy becomes too thick, whisk in a splash more milk until desired consistency.

Prepare toast or biscuit: toast 2 slices of bread and butter them, or warm a biscuit in the oven or microwave and split it, buttering as desired.

Place a slice of buttered toast or a split biscuit on each plate (this recipe yields two generous servings; see servings). Top with half of the hash browns (about 1 cup) on each plate.

Evenly distribute the ham, sausage, onions and peppers mixture over the hash browns.

Sprinkle about 1/2 cup shredded cheddar over each portion (total 1 cup for recipe).

Ladle the warm country gravy over each piled portion, covering cheese and toppings. If you want the cheese melted more thoroughly, spoon hot gravy to help it melt or place briefly under a broiler for 1–2 minutes (watch carefully).

Garnish with chopped parsley if using and serve immediately with extra gravy on the side.