Hash Browns Breakfast Stacks

Hash Browns Breakfast Stacks are the perfect way to start your day with a hearty, delicious meal. Combining crispy hash browns, perfectly cooked eggs, savory bacon or sausage, and a sprinkle of cheese, this dish is a favorite for weekend brunches or special breakfasts. Let’s dive into this mouth-watering recipe and see how you can create your own breakfast stacks at home.

Preparation Steps

Prepping the Potatoes for Hash Browns

Start by peeling the potatoes and shredding them using a box grater or a food processor with a shredding attachment. Place the shredded potatoes in a bowl of cold water to prevent them from turning brown.

Preparing the Other Stack Components

While the potatoes are soaking, cook the bacon or sausage in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain. Chop the green onions and grate the cheese.

Making the Hash Browns

Shredding and Squeezing the Potatoes

Drain the shredded potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible. This step is crucial for achieving crispy hash browns.

Cooking the Hash Browns

Heat a large skillet over medium-high heat and add a couple of tablespoons of butter or oil. Add the shredded potatoes in a thin, even layer. Cook without stirring for about 5-7 minutes, or until the bottom is golden brown and crispy. Flip the hash browns and cook for another 5-7 minutes until the other side is crispy as well.

Cooking the Breakfast Components

Cooking the Eggs

Cook the eggs to your liking – scrambled, fried, or poached. For a runny yolk, fry the eggs sunny-side up.

Preparing Bacon or Sausage

Ensure your bacon or sausage is cooked and ready. If you prefer, you can also use turkey bacon or vegetarian sausage as a healthier alternative.

Assembling the Breakfast Stacks

Layering the Hash Browns and Other Components

On a plate, place a generous serving of hash browns as the base. Top with a cooked egg, followed by a piece of bacon or sausage. Repeat the layers if desired.

Adding Cheese and Garnishes

Sprinkle grated cheese over the top and garnish with chopped green onions. The heat from the hash browns and eggs will slightly melt the cheese, making it deliciously gooey.

Serving Suggestions

Side Dishes to Complement Hash Browns Breakfast Stacks

Serve your breakfast stacks with fresh fruit, a side of toast, or a light salad for a balanced meal.

Presentation Tips

For an eye-catching presentation, arrange the stacks neatly on a large plate or platter. Garnish with extra green onions and a sprinkle of black pepper.

Tips for the Perfect Hash Browns Breakfast Stacks

Common Mistakes to Avoid

• Not Squeezing the Potatoes Enough: Excess moisture prevents the hash browns from getting crispy.
• Overcrowding the Pan: This makes it difficult for the hash browns to cook evenly.
• Cooking on Too High Heat: This can burn the hash browns before they are fully cooked.

Pro Tips for Extra Flavor

• Add Spices to the Potatoes: Mix in some paprika, garlic powder, or onion powder for extra flavor.
• Use a Cast Iron Skillet: It helps in getting the perfect crispy texture.

Healthier Alternatives

Using Sweet Potatoes Instead of Regular Potatoes

Sweet potatoes can be a nutritious and delicious alternative. They offer a slightly sweet flavor and are rich in vitamins.

Turkey Bacon or Veggie Sausage

Opt for turkey bacon or vegetarian sausage to reduce the fat content without sacrificing flavor.

Storing and Reheating Leftovers

Proper Storage Methods

Store leftover components separately in airtight containers in the refrigerator for up to 3 days.

Best Ways to Reheat

Reheat hash browns in a skillet to keep them crispy. Eggs, bacon, and sausage can be reheated in the microwave or in a skillet over low heat.

Frequently Asked Questions

FAQ 1: Can I make the hash browns ahead of time?

Yes, you can prepare the hash browns ahead of time and reheat them in a skillet or oven before serving.

FAQ 2: What type of cheese works best?

Cheddar, Swiss, or Monterey Jack are great choices, but feel free to use your favorite cheese.

FAQ 3: Can I add vegetables to the stacks?

Absolutely! Sautéed bell peppers, spinach, or mushrooms would make excellent additions.

FAQ 4: How can I make this dish vegetarian?

Skip the bacon or sausage and add more vegetables or use a plant-based sausage alternative.

FAQ 5: Is there a way to make this dish gluten-free?

This dish is naturally gluten-free as long as you use gluten-free bacon or sausage.

Yield: 3

Hash Browns Breakfast Stacks

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Hash Browns Breakfast Stacks are the perfect way to start your day with a hearty, delicious meal. Combining crispy hash browns, perfectly cooked eggs, savory bacon or sausage, and a sprinkle of cheese, this dish is a favorite for weekend brunches or special breakfasts. Let's dive into this mouth-watering recipe and see how you can create your own breakfast stacks at home.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• Sausage gravy
• 1 tablespoon butter
• 2 sweet Italian sausage links, about 1/3 of a pound
• 4 even tablespoons all-purpose flour
• 1/4 teaspoon dry mustard
• Few grinds fresh nutmeg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2 cups whole milk
• Remaining ingredients
• 1 20–ounce bag Simply Potatoes® Shredded Hash Browns
• 4 tablespoons butter melted
• Kitchen pan spray
• 6 whole eggs
• 1/4 cup whole milk
• 6 ounces cheddar cheese, shredded
• Chopped chives for garnish, optional

Instructions

1. Make the sausage gravy by melting the one tablespoon of butter in a medium sauce pan over medium high heat.
2. Remove the sausage meat from the casings and place in the pan with the butter. Stir with a wooden spoon until browned and crumbled, about three minutes.
3. Add the flour, mustard, nutmeg, salt and pepper and stir and cook for two minutes.
4. Add cold milk one third at a time and whip with a whisk between each third.
5. Adjust by adding more milk if you like the gravy thinner. Set aside on a low flame.
6. Divide the shredded potatoes into nine portions about ½ cup each.
7. Using a four inch cookie cutter, place each portion into the cutter and press with the back of a spoon to form nine round discs.
8. Heat a Panini press to the hottest possible setting. We set ours to sear.
9. Once the press is hot, butter the bottom plate and place two or three potato discs onto the butter then brush the tops with butter and pull down the top press. Tip: As you pick up each disc from your cutting board, place the cookie cutter over it and slip a spatula under it to lift and slide onto the press.
10. Cook each batch five minutes or until crispy and browned. Set each aside while you continue to cook.
11. You could keep each batch warm in a low oven but we did not find that to be necessary.
12. Mix eggs with milk and in a large skillet, cook scrambled eggs by first spraying pan with spray.
13. To assemble, place one disc on each of three plates and top each with one sixth of the eggs and one once of cheese. Place a second disc over the cheese and repeat with the remaining eggs and cheese. Top with the last three discs and pour the sausage gravy over the top.
14. Finally top with the optional chopped chives and serve.

Notes

As you pick up each disc from your cutting board, place the cookie cutter over it and slip a spatula under it to lift and slide onto the press.