Restaurants›Maple Street Biscuit Company›Smashbrown, Egg & Cheese Recipe

Smashbrown, Egg & Cheese Recipe

Inspired by Maple Street Biscuit Company

Time30m

Serves2

NEW Smashbrown, Hand-Cracked Egg, Cheddar Cheese on a Scratch-Made Biscuit

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Frequently paired with

The best thing to pair and share with Smashbrown, Egg & Cheese

Selected to serve

La Cadillac

Avion silver, dry orange curaçao, fresh lime juice, agave nectar, Grand Marnier float, salt

citrusy · sweet · salty

Open pairing →

Ingredients

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Method

Instructions

1

Prepare the Biscuits

Preheat your oven to 425°F (220°C) and roll out the biscuit dough on a floured surface. Cut out biscuits and place them on a baking sheet. Bake according to your recipe's instructions until golden brown.

2

Make the Smashbrowns

Peel and dice the russet potatoes into small cubes. In a skillet, heat olive oil over medium heat. Add the potatoes, salt, and pepper. Cook until crispy and golden brown, about 10-15 minutes, stirring occasionally.

3

Cook the Eggs

In a separate pan, melt butter over medium heat. Crack the eggs into the pan and cook them sunny-side up or to your preferred doneness.

4

Assemble the Dish

Once the biscuits are baked, split them in half. On the bottom half, layer the smashbrowns, followed by the cheese, and top with the cooked egg. Place the biscuit top back on and serve warm.

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