Ready to spice up your breakfast with a twist? 🥓 🍳
These country hash browns bring southern home cooking straight to your kitchen using staples you probably already have in your fridge.
Country Hash Browns (serves 5-10)
Dietary: Traditional
Total Time: 45 minutes
10 frozen hash brown patties
8 oz bacon
10 large eggs
1 teaspoon sea salt
8 asparagus spears, trimmed and cut into 1-inch pieces
6 oz Mexican-style thick-cut shredded cheese
1 cup tomatillo salsa
Country Gravy
1 ¼ cups chicken broth
¼ cup heavy cream
2 tablespoons unsalted butter
2 tablespoons flour
½ teaspoon sea salt
⅛ teaspoon ground black pepper
- Preheat oven to 375°F. Arrange hash brown patties on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy. Meanwhile, place bacon on a second baking sheet and cook in the oven until crisp (about 15–20 minutes). Transfer to paper towels to drain, then crumble or chop.
- In a bowl, whisk together eggs and salt. Scramble in a medium skillet over medium heat until just set. Remove from heat and set aside.
- In the same pan, quickly sauté asparagus for a minute with a little olive oil, seasoned with salt.
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux.
- Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking frequently, and cook for 3–4 minutes until thickened. Season with salt and pepper.
- On the baking sheet, top each hash brown patty with scrambled eggs, asparagus, bacon, and shredded cheese. Return to the oven for about 5 minutes, until the cheese is melted.
- Remove from oven, spoon country gravy over the top, and serve immediately with tomatillo salsa.