Name: The Ugly Ducklings Brad's Hash Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups frozen tater tots; 1 cups sharp cheddar cheese, shredded; 10 oz pork breakfast sausage (bulk, mild or spicy); 1 tbs unsalted butter; 2 tbs all-purpose flour; 2 cups whole milk; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.125 tsp optional cayenne; 2 each large eggs; 2 tbs whole milk or cream; 1 tsp unsalted butter (for scrambling); 0 to taste salt and pepper; 0.5 each red bell pepper, thinly sliced; 0.5 each green bell pepper, thinly sliced; 0.5 each yellow or sweet onion, thinly sliced; 1 tbs olive oil; 0 to taste salt and pepper (for veggies); 3 slices streaky bacon; 0.25 cups mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 0.5 tsp hot sauce (optional); 1 tsp pickle juice or dill pickle relish; 1 tbs chopped fresh chives or parsley; 0 to taste hot sauce (for serving)

Method

Base

Bake tots

Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet. Bake according to package directions until crisp and golden, about 20–25 minutes, turning once halfway. Remove from oven and keep warm.

Transfer baked tots to a large ovenproof skillet or serving pan, distributing evenly. Sprinkle shredded cheddar over the hot tots so it begins to melt while you prepare the other components.

Sausage gravy

In a medium skillet over medium heat, crumble the breakfast sausage and brown until no pink remains and edges are slightly crisp, about 6–8 minutes. Using a slotted spoon, transfer most of the cooked sausage to a bowl leaving about 1 tablespoon fat in the pan; if there isn't enough fat, add 1 tablespoon unsalted butter.

Reduce heat to medium-low. Sprinkle the flour into the fat in the pan and stir constantly to form a paste (roux), cooking 1–2 minutes to remove raw flour taste.

Slowly whisk in the milk, a little at a time, until smooth. Increase heat to medium and bring to a gentle simmer, whisking frequently, until gravy thickens to a coat-the-back-of-a-spoon consistency, about 4–6 minutes.

Return the cooked sausage to the gravy, stir to combine. Season with salt, freshly ground black pepper, and cayenne if using. Keep warm on lowest heat, stirring occasionally.

Veggies

While the sausage cooks (or in a second skillet), heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions, season with salt and pepper, and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Reduce heat if they begin to burn. Keep warm.

Bacon

In another skillet over medium heat, cook bacon slices until crisp, about 7–9 minutes, turning as needed. Transfer to a paper towel–lined plate to drain and then roughly chop or crumble. Reserve a little bacon fat to brush the tots if desired.

Eggs

In a small bowl, whisk the two large eggs with 2 tablespoons milk or cream and a pinch of salt and pepper until smooth.

Heat 1 teaspoon butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently with a spatula until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Quack sauce

Whisk together mayonnaise, ketchup, yellow mustard, hot sauce (if using), and pickle juice or relish in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Assembly & Finish

If using, brush the tops of the cheesy tater tots lightly with a little reserved bacon fat for extra flavor. Scatter the sautéed peppers and onions over the tots in the skillet. Sprinkle the chopped crispy bacon over the vegetables.

Spoon the sausage gravy over the center or serve alongside in a ladle for guests to add. Nestle the scrambled eggs on top of the pile or to one side.

Drizzle quack sauce over the eggs and veggies (or serve on the side). Garnish with chopped chives or parsley and an optional dash of hot sauce. Serve immediately, portioning into 2 servings.