Add hot sauce or other condiments like ketchup if so inclined! Once you’re done with all the hashbrowns, assemble the bowls: First the hashbrowns with cheese, then the eggs, then the sausage.Then put the pan in the oven and let the cheese melt while you continue cooking the rest of the hashbrowns (it usually takes me 3 batches). When the hashbrowns are done, scoop them out and place them in the bottom of a 13x9 pan and place a slices of American cheese on top.Use a large spatula to flip them all over and press down with the back of the spatula.Spread a layer of hashbrowns in the pan and cook for about 3-4 minutes without stirring.To make sure it’s hot enough, flick a drop of water in the pan and make sure it sizzles. In the largest skillet you have, heat enough canola oil over high heat to make a thin layer across the whole bottom of the pan.In another skillet, brown the sausage, drain the grease, and place the sausage in the oven to keep it warm.When finished, place the eggs in the oven (either in the pan, if it’s oven-safe, or in another oven-save container) to stay warm. Once the butter is melted, scramble the eggs over medium-low heat. In one skillet, heat butter while you whisk together the eggs (1-2 per person) and add salt and pepper.Or you could use a different kind of cheese, or even add in some other toppings like onions or mushrooms. You can also mix these up by using a different kind of meat like bacon or chorizo.
Once you’re done with all the hashbrowns, assemble the bowls: First the hashbrowns with cheese, then the eggs, then the sausage. Note: In the above photo, the middle section has cheddar cheese, which is what some people in my family prefer. When the hashbrowns are done, scoop them out and place them in the bottom of a 13×9 pan and place slices of American cheese on top. Use a large spatula to flip them all over and press down with the back of the spatula. Spread a layer of hashbrowns in the pan and cook for about 3-4 minutes without stirring. In the largest skillet you have, heat enough canola oil over high heat to make a thin layer across the whole bottom of the pan.
In another skillet, brown the sausage, drain the grease, and place the sausage in the oven to keep it warm. In one skillet, heat butter while you whisk together the eggs (1-2 per person) and add salt and pepper. I have the eggs, sausage, and hashbrowns going at the same time, but I’m laying out the recipe with you cooking one thing at a time. That’s it! And if anyone doesn’t like theirs mixed together or prefers not to eat one of the ingredients, then they can customize it to their liking. To make hashbrown bowls, you need the following: a bag of hashbrowns (usually 30 oz), 6- 8 eggs, American cheese, pork sausage, oil, salt, and pepper. My kids tell me they are ALMOST as good as the real thing, which I’ll take as a compliment. These are easy to make for a crowd and taste delicious. They’re basically all the best foods of Waffle House in one thing-hashbrowns, cheese, eggs, and sausage. Waffle House is one of our favorite places to go, and their hashbrown bowls are a family favorite. Eating out with a large family is expensive, so we love finding shortcuts to enjoy our favorite restaurant foods at home.
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