Hash brown omelet with sausage, vegetables and country gravy
SAM THE COOKING GUY · ♥ 13K likes · 352.1K views · 14 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
- butter
- 1 whole potato
Heat oil and butter, add the shredded, drained potato, coat it and flatten into an even, hole-free layer over medium heat; season with salt and pepper and cook until well coloured.
- salt
- pepper
- breakfast sausage
- oil
- white onion
- green pepper
- mushrooms
In another pan, cook the breakfast sausage with a little oil, breaking it up; at about three quarters done add a little more oil, the white onion and green pepper, then the diced mushrooms, salt and pepper, and soften.
Sausage, onion, pepper and mushrooms
- 2 tbsp butter
- 2 tbsp flour
- milk
For the gravy, cook a couple tablespoons each of butter and flour to a thick roux for a second or two, add a cup of milk, let it thicken, then add more milk.
- garlic powder
- soy
Season the gravy with salt, pepper, a little garlic powder and a splash of soy, and leave to simmer.
- 2 whole eggs
Pour two eggs seasoned with salt and pepper evenly over the hash brown and let them start to set.
Eggs over the hash brown and the flip
- Munster
Top with the sausage and vegetables and Munster cheese; cook about 30 seconds more, loosen, and flip in one move.
- black pepper
Finish cooking about another minute, turn onto a plate, and finish with the gravy and a couple grinds of black pepper.