Stuffed Hash Browns
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Crispy hash brown waffles stuffed with cheesy scrambled eggs and breakfast sausage. A hearty all-in-one breakfast made in a waffle iron.
Ingredients
- 454 g ground breakfast sausage
- 1 medium red bell pepper diced
- 6 green onions diced
- 9 large eggs divided
- 296 ml shredded pepper jack cheese
- 237 ml shredded sharp cheddar cheese
- 946 ml frozen shredded hash brown potatoes thawed
- Nonstick cooking spray
- 29.6 ml butter
- Sour cream
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 446 mg
- Iron: 7.56 mg
- Magnesium: 93.2 mg
- Phosphorus: 654 mg
- Potassium: 1317 mg
- Zinc: 6.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground breakfast sausage
- 296 ml shredded pepper jack cheese
- 237 ml shredded sharp cheddar cheese
- Nonstick cooking spray
- 29.6 ml butter
- Sour cream
Prepare
- Dice 1 medium red bell pepper
- Dice 6 green onions
- 9 large eggs, divided
- Thaw 946 ml frozen shredded hash brown potatoes
- Chop fresh parsley
Let's Cook
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Step 1.
Heat a large nonstick skillet over medium heat until hot. Add the sausage and cook, breaking up the meat with a spatula, until browned, about 7 minutes.
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Step 2.
Add the diced red bell pepper and green onions to the skillet. Cook, stirring occasionally, until the peppers are softened, about 3 minutes. Pour off the excess oil from the skillet.
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Step 3.
In a medium bowl, lightly beat 7 of the eggs. Pour them into the skillet with the sausage and vegetables. Stir and cook until the eggs are just set, then remove the pan from the heat. Sprinkle both cheeses over the eggs and fold in until melted.
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Step 4.
In a large mixing bowl, lightly beat the remaining 2 eggs. Add the thawed hash browns and mix until well combined.
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Step 5.
Preheat a waffle iron until hot, then spray both sides with nonstick cooking spray. Add a layer of the hash brown mixture, then some of the scrambled egg mixture, then top with another layer of hash browns, pressing gently.
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Step 6.
Close the waffle iron and cook for 4 minutes, or until the hash browns are golden brown and crispy. Transfer the stuffed hash brown to a plate, top with sour cream and chopped parsley, and serve. Repeat with the remaining ingredients.