Hash Browns Topped With Sausage And Onions Served With 2 Eggs And Toast Recipe

Prepare potatoes

Grate the peeled russet potatoes using a box grater or coarse grater. Place grated potato into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible until almost dry (this helps crispness). Measure out 2 cups packed grated potato after draining.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. Allow the fat to get hot until butter foams and just begins to brown.

Cook hash browns

Add the drained grated potatoes to the hot skillet and press into an even layer (about 6–8 inch round). Season evenly with 3/4 teaspoon of the salt, 1/4 teaspoon black pepper, and paprika if using. Let cook undisturbed for 6–8 minutes until the bottom is deep golden and crisp.

Flip and finish

Carefully flip the hash brown in sections using a spatula (or invert onto a plate then slide back into the pan) and add the remaining 1 tablespoon vegetable oil if the pan looks dry. Cook the second side 5–6 minutes until golden and cooked through. Reduce heat to low and keep warm while preparing sausage and onions.

Cook sausage

In a separate medium skillet over medium heat, add the ground breakfast sausage (6 oz). Break it up with a spoon and cook 5–7 minutes until browned and cooked through. Transfer cooked sausage to a plate lined with paper towel to drain excess fat, leaving roughly 1 tablespoon of rendered fat in the pan (discard extra or reserve).

Sauté onions

Using the same skillet with about 1 tablespoon fat, add the thinly sliced onion and cook over medium heat 5–7 minutes until softened and edges are lightly browned. Season the onions with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper while cooking. Return the cooked sausage to the pan with onions and warm together for 1–2 minutes so flavors combine.

Assemble

Slide the finished hash brown onto a serving plate. Spoon the sausage and onion mixture evenly over the top. Sprinkle chopped parsley if using. Keep warm until eggs and toast are ready.

Cook eggs (sunny-side or over-easy)

When ready to serve, heat a small nonstick skillet over medium-low and add 1 teaspoon butter until melted and foaming. Crack 2 eggs into the skillet, spacing apart. Season with 1/4 teaspoon salt and a pinch of black pepper. For sunny-side up: cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes then gently flip and cook 15–30 seconds more. Remove eggs to plate and keep warm.

Toast bread

While eggs cook, toast 2 slices of bread in a toaster or under a broiler until golden to your liking (about 2–3 minutes).

Finish toast

Spread softened butter on the hot toast and serve alongside the hash browns topped with sausage and onions and the 2 eggs.