Hash Browns Breakfast Stacks
A cozy, layered breakfast featuring crispy hash browns, fluffy eggs, melty cheese, and creamy sausage gravy. Perfect for brunch or a weekend treat!
Ingredients
Sausage Gravy
- 1 tbsp butter
- 2 sweet Italian sausage links about 1/3 lb
- 4 tbsp all-purpose flour
- 1/4 tsp dry mustard
- Pinch of fresh nutmeg
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
- 2 cups whole milk
Main Ingredients
- 1 20 oz bag shredded hash browns
- 4 tbsp butter melted
- Non-stick cooking spray
- 6 whole eggs
- 1/4 cup whole milk
- 6 oz sharp cheddar cheese shredded
- Chopped chives optional
Instructions
- Start by melting butter in a medium saucepan over medium heat. Remove the sausage from the casings and break it into small chunks, cooking until browned. Stir in the flour, dry mustard, nutmeg, salt, and pepper, cooking for a couple of minutes. Slowly whisk in the milk, adding it in thirds to avoid lumps. Once it thickens, set it aside on low heat. The gravy should be smooth and just the right consistency.
- Divide the shredded hash browns into nine half-cup portions. Use a cookie cutter to shape each portion into perfect rounds. Preheat your panini press to its highest setting and brush the bottom with melted butter. Place 2-3 hash brown rounds onto the press, brush the tops with butter, and cook for about five minutes until golden and crispy. Repeat for all the rounds.
- Whisk eggs with a splash of milk in a bowl. Heat a non-stick skillet with cooking spray and cook on medium, stirring gently to keep the eggs fluffy and tender. Once done, remove from heat and set aside.
- Start layering! Place one crispy hash brown round on a plate, top it with scrambled eggs, then a generous sprinkle of cheese. Add another round on top and repeat. Once your stacks are complete, finish them off by pouring the warm sausage gravy over the top. Sprinkle with fresh chives for a pop of color.
Notes
- Use spicy sausage or veggie sausage
- Try different cheeses (mozzarella, gouda)
- Add spinach or kale for extra nutrition