Hash Browns Breakfast Stacks: A Crispy, Creamy, and Delicious Start to Your Day
Looking for a breakfast that’s both fun and satisfying? These Hash Browns Breakfast Stacks are the answer! Crispy hash browns layered with creamy sausage gravy, fluffy scrambled eggs, and melted cheddar cheese – it’s a breakfast lover’s dream. Imagine biting into a tower of flavor and texture, a perfect way to start your day. This easy recipe is ideal for beginner cooks, requiring minimal prep and delivering maximum taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Pan-frying, Grilling (Panini Press), Simmering
- Cuisine: American
Ingredients
Scale
- 1 (20-ounce) bag shredded hash browns
- 4 tablespoons butter, melted
- 1 tablespoon butter (for gravy)
- 2 sweet Italian sausage links
- 4 tablespoons all-purpose flour
- ¼ teaspoon dry mustard
- Pinch of nutmeg
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 cups whole milk
- 6 eggs
- ¼ cup milk (for eggs)
- 6 ounces cheddar cheese, shredded
- Chives for garnish (optional)
Instructions
- Make the Sausage Gravy: Melt the butter in a medium saucepan over medium-high heat. Remove the sausage meat from the casings and place it in the pan with the butter. Stir with a wooden spoon until the sausage is browned and crumbled, about three minutes. Browning the sausage adds flavor to the gravy.
- Add the flour, dry mustard, nutmeg, salt, and white pepper to the pan and stir and cook for two minutes. Cooking the flour creates a roux, which will thicken the gravy.
- Add the cold milk one-third at a time, whisking with a whisk between each addition. Adding the milk gradually prevents lumps from forming.
- Adjust the consistency by adding more milk if you like the gravy thinner. Set aside on a low flame to keep warm. The gravy will thicken as it simmers.
- Prepare the Hash Browns: Divide the shredded potatoes into nine portions, about ½ cup each. Portioning the hash browns ensures that each stack has the same amount of potatoes.
- Using a 4-inch cookie cutter, place each portion into the cutter and press with the back of a spoon to form nine round discs. Using a cookie cutter helps to create uniform and visually appealing hash browns.
- Cook the Hash Browns: Heat a Panini press to the hottest possible setting. If you don’t have a panini press, you can use a large skillet. A hot Panini press will help to create crispy and golden brown hash browns.
- Once the press is hot, butter the bottom plate and place two or three potato discs onto the butter. Brush the tops of the discs with melted butter and pull down the top press. Butter helps to prevent the hash browns from sticking to the press and adds flavor.
- Cook each batch for five minutes, or until crispy and browned. Set each batch aside while you continue to cook the remaining hash browns. You can keep the cooked hash browns warm in a low oven if necessary, but we didn’t find that to be necessary.
- Cook the Scrambled Eggs: In a large skillet, combine the eggs and ¼ cup of milk. Whisk until the eggs are well combined. Spray the skillet with pan spray and cook the scrambled eggs to your liking. Adding milk to the eggs makes them fluffier.
- Assemble the Stacks: To assemble the stacks, place one hash brown disc on each of three plates. Top each disc with one-sixth of the scrambled eggs and one ounce of shredded cheddar cheese. Place a second hash brown disc over the cheese and repeat with the remaining eggs and cheese. Top with the last three hash brown discs. Layering the ingredients creates a visually appealing and flavorful stack.
- Finish and Serve: Pour the sausage gravy over the top of each stack. Top with the optional chopped chives and serve immediately. Serving the stacks immediately while they are warm ensures that the cheese is melted and the hash browns are crispy.
Notes
- Use a panini press or skillet for crispy hash browns.
- Don’t overcook the eggs.
- Adjust gravy thickness with milk.
- Get creative with toppings.