Hash Brown Scramble

Now I have to admit, I've never fixed this for breakfast. I cook many of the elements separately, keep them warm in a turned off warm oven, and mix them all together just before serving. THIS IS NOT A HEART HEALTHY RECIPE, but I rarely have leftovers.

Hash Brown Scramble

Photo by Frieda N.

  • Prep Time


  • Total Time


  • Servings



  • 1

    bag hash browns

  • 1

    pkg smoked sausage

  • 5-6


  • ½

    onion, chopped

  • 8

    oz shredded fiesta cheese

  • 1

    pkg cooked bacon, chopped and crumbled

  • ¼

    cup corn oil

  • Refrigerated biscuits to serve


1. Preheat the oven to 350F. While you're preheating, 2. Heat your large skillet with half the oil. Cook the hash browns in 2 batches to get the golden brown sides. Place paper towels in a large heatproof bowl and put the hash browns in to drain. Salt and pepper as desired, turn off oven, and place bowl in quickly to keep warm. 3. Slice the smoked sausage, fry on medium high for about 5 min, then turn down to medium. You want the sausage edges to get that caramelized look. 4. When the edges are turning deep brown, toss your chopped onion into the skillet to cook down. Add your crumbled bacon. Place this in a heatproof bowl and quickly put into oven with other bowl. This would be the time to bake your biscuits (in a toaster oven, or remove your warm items until the biscuits are done). 5. Wipe your skillet out quickly and add the other half of the oil with the skillet on medium high. Crack your eggs in a medium bowl and beat with a fork, add to skillet, then sprinkle with cheese, turning and moving the eggs lightly to scramble and cook. 6. Remove from heat WHILE EGGS/CHEESE IS STILL A LITTLE LOOSE. You do not want to cook your scrambled eggs dry for this recipe, because they will overcook and be like rubber when you add your other ingredients. 7. With proper heat protection, remove each bowl from the oven and add to the skillet, folding the ingredients together. 8. Serve with biscuits when they are done.


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