Hash Brown Breakfast Stacks

$- 4 large russet potatoes, peeled and grated - 1 small onion, finely chopped - 2 large eggs - 1 cup shredded cheddar cheese - 1 cup cooked and crumbled turkey sausage (or chicken sausage) - 1/4 teaspoon garlic powder - 1/4 teaspoon paprika - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish The main ingredients create a rich and hearty dish. The russet potatoes form the base, giving you that satisfying crunch. The onion adds sweetness. Eggs provide protein and fluffiness. The turkey sausage brings flavor, while cheese adds creamy goodness. You can switch things up to make these stacks your own. - Bell peppers: Add finely chopped bell peppers for a pop of color. - Spinach: Toss in some fresh spinach for extra nutrition. - Hot sauce: Add hot sauce for some spice. These options let you play with flavors. Mix and match to suit your taste! If you run out of something, don’t worry! Here are some easy swaps: - Sweet potatoes: Use grated sweet potatoes instead of russets for a sweeter flavor. - Green onions: Replace the onion with green onions for a milder taste. - Liquid eggs: Use liquid eggs instead of whole eggs for a quick mix. These substitutions keep your meal simple and tasty. You can still enjoy your hash brown stacks no matter what you have on hand! Start by peeling the russet potatoes. Then, grate them into thin strips. In a mixing bowl, add the grated potatoes and the finely chopped onion. Next, sprinkle in the garlic powder, paprika, salt, and pepper. Use your hands or a fork to mix all the ingredients well. This step ensures even flavor throughout the hash browns. Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is hot, add half of the potato mixture. Spread it evenly in the pan and press it down. Cook for about 5 to 7 minutes. Look for a golden brown color on the bottom. Carefully flip the hash brown layer with a spatula. Cook the second side for another 5 minutes until it's golden and crisp. Transfer the cooked hash browns to a plate. Repeat the process for the remaining potato mixture. In a separate bowl, crack the two large eggs. Whisk them until blended and add a pinch of salt and pepper. Stir this in to season the eggs. Using the same skillet, lower the heat to medium-low. Pour in the egg mixture and let it sit undisturbed for about one minute. Gently stir with a spatula. Cook the eggs for 3 to 4 minutes until they are softly scrambled. On a serving plate, place one hash brown layer at the bottom. Spoon a generous amount of scrambled eggs on top. Next, add a layer of crumbled turkey sausage. Finish with a handful of shredded cheddar cheese. To create a second stack, repeat the steps, ending with a final hash brown layer on top. For a gooey finish, place the assembled stacks under the broiler in the oven. Watch closely for about 1 to 2 minutes until the cheese melts and bubbles. This step adds a lovely texture and flavor. Enjoy your delicious Hash Brown Breakfast Stacks! To get that perfect hash brown texture, it’s key to remove excess moisture. After grating the potatoes, use a clean towel to squeeze out the water. This step helps your hash browns crisp up nicely. Aim for a golden brown color when cooking. The texture should be crunchy on the outside and tender on the inside. Soggy hash browns are a common issue. To prevent this, avoid overcrowding the pan. Cook in batches if needed. Use enough oil to coat the skillet, but don’t drown the potatoes. Flip the hash brown carefully to ensure even cooking. If they are still soggy, cook them a little longer on low heat for extra crispiness. Seasonings can take your hash browns to the next level. Besides salt and pepper, try adding garlic powder and paprika. These spices add warmth and depth to the flavor. You can also mix in fresh herbs like parsley or chives. Experiment with spices to find your favorite combo. Remember, the right seasoning makes all the difference! {{image_4}} You can easily make these stacks vegetarian. Simply swap the turkey sausage for sautéed vegetables. Bell peppers, mushrooms, and spinach work great. They add color and flavor without meat. You can also add a few fresh herbs. Basil or thyme enhances the taste of your stacks. Want to change up the protein? Use cooked bacon or ham instead of turkey sausage. Both add a savory kick. If you prefer plant-based options, try crumbled tofu or tempeh. Just season them well for a tasty twist on the classic recipe. Cheese lovers can experiment with different types. Try pepper jack for a spicy touch. Feta cheese gives a nice tang. For a creamy texture, use goat cheese. Each option adds unique flavors that keep your breakfast exciting. To store your Hash Brown Breakfast Stacks, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to maintain their crispness, separate the layers with parchment paper. To reheat, use an oven for the best results. Preheat your oven to 350°F (175°C). Place the stacks on a baking sheet and heat for about 10-15 minutes. This will help keep the hash browns crispy. If you're in a hurry, you can use a microwave. Heat them for about 1-2 minutes, but be ready for softer hash browns. You can freeze the Hash Brown Breakfast Stacks too! Wrap each stack tightly in plastic wrap and place them in a freezer bag. They can stay good for up to two months. When you want to eat them, thaw overnight in the fridge before reheating. This way, you can enjoy a tasty breakfast anytime! Yes, you can use frozen hash browns. They save time and cut prep work. Just thaw them first for even cooking. Squeeze out excess water to keep them crispy. Cook them the same way as fresh ones for great results. To make these stacks gluten-free, use gluten-free sausage. Ensure your spices and cheese are also gluten-free. Many brands offer gluten-free products, so check labels. This way, everyone can enjoy this tasty breakfast. You can serve fresh fruit on the side. A simple salad adds a nice crunch. Sliced avocado or diced tomatoes work well, too. These sides make your meal colorful and healthy. Yes, you can prepare ingredients in advance. Grate the potatoes and chop the onion the night before. Store them in the fridge in an airtight container. This saves time and makes your morning cooking easier. In this blog post, we explored how to make delicious Hash Brown Breakfast Stacks. We covered key ingredients, step-by-step instructions, and tips for the perfect texture. We also shared tasty variations and storage tricks for leftovers. These stacks are fun to customize and easy to make. Enjoy experimenting with your favorite flavors. With practice, you will master this breakfast dish. Happy cooking!$

Start your day off right with delicious Hash Brown Breakfast Stacks! This hearty dish combines crispy hash browns, fluffy scrambled eggs, and savory turkey sausage, all topped with melty cheddar cheese. Perfect for brunch or a filling breakfast, these stacks are sure to impress. Check out the full recipe now for step-by-step instructions and presentation tips that will elevate your morning meal!

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Ingredients

4 large russet potatoes, peeled and grated

1 small onion, finely chopped

2 large eggs

1 cup shredded cheddar cheese

1 cup cooked and crumbled turkey sausage (or chicken sausage)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions

Prepare the Hash Brown Base: In a mixing bowl, combine the grated potatoes, finely chopped onion, garlic powder, paprika, and a generous pinch of salt and pepper. Use your hands or a fork to mix everything thoroughly, ensuring that the spices are evenly distributed.

Cook the Hash Browns: In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the potato mixture to the skillet, spreading it out evenly and pressing it down firmly to form a compact layer. Cook for approximately 5-7 minutes, or until the bottom is golden brown and crispy. Carefully flip the hash brown layer using a spatula and cook the second side for an additional 5 minutes until it’s golden and crisp. Transfer to a plate and repeat the process with the remaining potato mixture.

Prepare the Egg Mixture: In a separate bowl, crack the eggs and whisk them until blended. Season with a pinch of salt and pepper, mixing this in as well.

Cook the Eggs: In the same skillet used for the hash browns, reduce the heat to medium-low. Pour in the egg mixture and allow it to sit undisturbed for about a minute. Gently stir the eggs with a spatula, cooking them until they are softly scrambled and just set, about 3-4 minutes.

Assemble the Stacks: On a serving plate, start by placing one hash brown layer as the base. Spoon a generous portion of scrambled eggs on top, followed by a layer of crumbled turkey sausage. Sprinkle a handful of shredded cheddar cheese over this layer. To create the second stack, repeat the previous layering steps and finish with a final hash brown layer on top.

Melt the Cheese: For an extra cheesy finish, place the assembled stacks in the oven under the broiler for about 1-2 minutes, monitoring closely until the cheese melts and becomes bubbly.

Garnish and Serve: Carefully remove the stacks from the oven (if broiled), generously sprinkle with chopped fresh parsley for a pop of color, and serve warm for a hearty breakfast.

Prep Time: 15 min | Total Time: 40 min | Servings: 2

- Presentation Tips: Serve each stack on a rustic wooden board or a colorful plate. Consider adding a side of sliced avocado or diced tomatoes for a vibrant touch and extra nutrients!