Hair Of The Dog Bowl Recipe

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, mix the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.

Prepare the Potatoes

Peel and dice the russet potatoes into small cubes. Toss with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven at 425°F (220°C) for about 25-30 minutes until tender and crispy.

Scramble the Eggs

In a bowl, whisk together the eggs, milk, salt, and black pepper. Heat a non-stick skillet over medium heat and add the butter. Once melted, pour in the egg mixture. Stir gently until the eggs are just set but still creamy. Remove from heat.

Make the Sausage Gravy

In a skillet, cook the breakfast sausage over medium heat until browned. Sprinkle the flour over the sausage and cook, stirring for about 1 minute. Gradually add the milk, stirring constantly until thickened. Season with black pepper and salt.

Caramelize the Onions

Slice the onions thinly. In a large skillet, heat the olive oil over medium heat. Add the onions and salt. Cook, stirring frequently, for about 20-25 minutes until the onions are golden brown and caramelized. Add black pepper to taste.

Sauté the Kale

In a separate skillet, heat the olive oil over medium heat. Add the kale and salt. Sauté for about 5-7 minutes until wilted and tender.

Assemble the Hair of the Dog Bowl

In a large bowl, layer the roasted potatoes, scrambled eggs, and sausage gravy. Top with caramelized onions and sautéed kale. Drizzle with jalapeño hot sauce to taste. Serve warm.