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Short-Order Kitchen

Sausage Hash Brown Scramble

By Wes Ellis2 min read
Recipe card
Servings
2
Prep
15 minutes
Cook
25 minutes
Method
Griddle
Heat
325°F griddle
Difficulty
Medium
Jump to ingredients & directions ↓

Part 6 of the thread Hash brown school

THE SHORT VERSION4 points
  • Keep the griddle at 325°F. Hot enough to crisp the patties, gentle enough for the eggs.
  • Scrape off the sausage grease before the eggs go on, or they turn greasy and loose.
  • Pour the eggs slowly, right onto the sausage, and season them then.
  • Cheese goes in after the eggs are set.
THE RECIPE · SAUSAGE HASH BROWN SCRAMBLE

Ingredients

You'll need

  • Flat-top griddle

Directions

  1. Heat the griddle to 325°F and add a small amount of oil.
  2. Put the hash brown patties on the griddle, flipping every few minutes until crisp.
  3. Cook the sausage alongside for about 10 minutes, until it's no longer pink, chopping it up with a spatula.
  4. Scrape off as much sausage grease as you can, then slowly pour the eggs directly onto the sausage. Season with salt and pepper.
  5. Scramble the eggs with the sausage until they're set, then stir in the cheddar.
  6. Plate it up with the hash browns, and add chives if you like.
Notes If you're feeling adventurous, add chives and a Bloody Mary.

wesellis.com/blog/sausage-hash-brown-scramble/

This is about as straightforward as griddle breakfast gets. A pound of sausage, six eggs, six hash brown patties and a little cheddar. Everything cooks side by side, and it's a filling plate for two.

Deal with the grease

Breakfast sausage puts out a lot of fat. That's great for flavor, but if you pour the eggs right into it, you get a greasy, loose scramble that never quite comes together. So once the sausage is browned and chopped up, take your spatula and scrape as much grease off to the side and into the trough as you can. Then pour the eggs.

Tip

Beat the eggs with a little water first. It steams as they cook and makes the scramble fluffier. Pour them in slowly, right on top of the sausage, so they coat everything instead of running off across the griddle.

One temperature for everything

325°F is the sweet spot here. It's hot enough to get the hash brown patties crisp if you flip them every few minutes, and gentle enough that the eggs don't turn rubbery. You don't need to fiddle with zones.

Season the eggs as they go on, scramble until they're just set, then fold in the cheddar so it melts without the eggs overcooking. For more on scrambled eggs, see How to Make Eggs.

Want to swap out the frozen patties? Try Crispy Hash Browns or the Tater Tot Hash Browns.

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