I promise everyone will love this dish!! Crispy golden hashbrowns paired with flavorful chicken sausage and perfect with runny eggs – perfect for big groups. Topped with a generous layer of melted cheese, this breakfast masterpiece is an easy, hearty, and delicious way to start the day!!

SERVING SIZE 2-3

1.5 cups hashbrown

10-12 oz. chicken sausage (without casing)

1/4 cup green onions, diced

6 large eggs

1/2 cup shredded cheese

Optional: 1/2 avocado, to top

Seasonings: garlic powder, salt and pepper

The recipe:

In a skillet over medium heat, sauté the hashbrowns with garlic powder, salt, and pepper for 4-6 minutes or until they turn golden brown. Set aside.

In a separate skillet, cook the chicken sausage over medium heat. Add diced green onions and sauté until the chicken is cooked through (approximately 7-10 minutes, or until no longer pink). Reserve a small portion of diced green onions for garnish.

Once the hashbrowns are cooked, add them to the skillet with the cooked chicken sausage and stir to combine.

Layer the eggs directly on top of the chicken sausage and hashbrowns. You can make small indentations in the mixture and crack the eggs into them.

Sprinkle shredded cheese evenly over the eggs.

Cover the skillet with a lid and cook for 2-3 minutes for runny eggs. Adjust the cooking time based on your preference for yolk consistency.

Garnish the dish with the reserved diced green onions. Top with sliced avocado and sprinkle a little extra salt and pepper to taste.

Garnish with green onions, then top with your avocado and sprinkle a little salt and pepper!

Feel free to customize with additional toppings or sauces according to your preference. xx