Directions
- Cook the bacon: In a skillet over medium heat, cook bacon slices until crispy. Remove and drain on paper towels.
- Prepare the hashbrowns: Squeeze excess water from grated potatoes. Heat vegetable oil in a skillet over medium heat. Spread potatoes evenly and cook 4–5 minutes per side until golden and crispy. Season with salt and pepper.
- Cook the sausages: In the same skillet or a separate pan, heat olive oil and cook sausages until browned and cooked through, about 6–8 minutes, turning occasionally.
- Scramble the eggs: Melt butter in a pan over medium-low heat. Whisk eggs with a pinch of salt and pepper, then cook slowly, stirring gently until fluffy and just set.
- Toast the bread: Butter the slices of bread and toast in a skillet or toaster until golden brown.
- Assemble the platter: Arrange scrambled eggs, bacon, hashbrowns, sausages, and toast on a plate. Garnish with chopped parsley or chives.
- Serve immediately: Add condiments like ketchup, hot sauce, or jam to your preference.
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Easy
Course: Breakfast
Variations & Substitutions
- Replace regular potatoes with sweet potatoes for a slightly sweet flavor.
- Swap breakfast sausages for turkey sausage or ham slices for a lighter option.
- Add sautéed mushrooms, tomatoes, or avocado for extra nutrition and flavor.
- Use whole grain or sourdough bread for a heartier toast option.
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