I’ll be the first to admit, Kelcy & I fail when it comes to embracing the whole “breakfast is the most important meal of the day” mindset. Somehow we’ve trained (maybe mistakenly) our stomachs to be happy with a coffee or chai tea latte and sometimes a bagel on splurge days in place of a well-balanced breakfast. I will say that since I’ve been living with David (who LOVES breakfast) my goal has been to transform myself into a “breakfast person” & I think I can finally say that I have successfully hopped on the breakfast bandwagon. I surprised him on Sunday morning with the recipe you’re about to read, and if I could have it every morning I would.
The recipe was actually inspired by my brunch order at Snooze in Arizona earlier this month. Read about our fun-filled weekend here if you haven’t already! I remember being nervous to try their Snooze Spuds Deluxe over a classic scramble since when I try to expand my palette with new things I’m usually disappointed, but I’m so glad I did. Although, I think I like my version even better!
Sunny with a Chance of Hashbrowns
Prep time: 10-15 minutes depending on your knife skills
Servings: It depends how hungry you are, but in our case two!
1-2 cups of hashbrowns
1/2 cup of cheddar cheese
2 tablespoons of chopped green onions
2 tablespoons of diced jalapeños
Your choice of meat: Morningstar Farms Sausage Links, real sausage links, soyrizo, chorizo – the options are endless!
Salt & pepper to taste
Coat the bottom of a skillet pan with a good layer of frozen hashbrowns and cook until nice and crispy on both sides.
Cook 4 eggs over easy style in a separate pan.
Cook your choice of meat on the stovetop in yet another pan until hot.
While everything is cooking, dice a jalapeño and bundle of green onion.
Once everything is prepped and cooked, it’s time to assemble!
Center a “circle” of hashbrowns in the center of the plate, add a pinch of cheddar cheese so it melts on the warm potatoes, add jalapeños (taste them first to check if they’re the spicy or flavorful variety so you don’t kill your tastebuds like I did), stack two over easy eggs & finish off with green onions and your choice of meat.
Add salt & pepper to taste, and you’re ready to dig in!
Let me know if you have a chance to test out this recipe this weekend. I promise it won’t disappoint! The greatest part about this recipe is that you can swap ingredients every week to keep it fresh. I’m going to try making a variation with goat cheese or feta next time!