Description
A hearty and savory breakfast hashbrown filled with seasoned sausage, fluffy eggs, and creamy cream cheese, baked or pan-cooked until golden and satisfying.
Ingredients
- 2 cups frozen shredded hashbrowns
- 200 g breakfast sausage, cooked and crumbled
- 3 large eggs
- 3 tablespoons cream cheese, softened
- 1 tablespoon butter or oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Thaw the hashbrowns and squeeze out excess moisture using a clean towel.
- Heat butter or oil in a skillet over medium heat.
- Add the hashbrowns, season with salt, pepper, and garlic powder, and cook until golden and crispy. Remove and set aside.
- In the same skillet, cook the sausage until browned and fully cooked. Set aside.
- Whisk the eggs and scramble them gently in the skillet until just set.
- Stir in the cream cheese until melted and creamy.
- Combine the hashbrowns, sausage, and egg mixture, mixing well.
- Serve hot as a breakfast dish or wrap in a tortilla if desired.
Notes
- Use spicy sausage for extra heat.
- Can be baked at 375°F (190°C) for 20 minutes instead of skillet cooking.
- Add shredded cheese or green onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American