By Protein

Sausage Link Hashbrown Bowl Recipe

Name: Sausage Link Hashbrown Bowl Recipe
Ingredients: 6 oz. Shredded Potato Hash Browns, Frozen; 1 tbsp. Canola Oil, for the Flat Top; 2 tbsp. Green Bell Pepper, Diced 1/4-inch; 2 tbsp. White Onion, Diced 1/4-inch; 1 tsp. Breakfast Potato Seasoning (Sub-Recipe); 2 ea. Large Eggs; 1 tbsp. Whole Milk; 1 tsp. Unsalted Butter; 1/8 tsp. Kosher Salt; 1/8 tsp. Ground Black Pepper; 3 ea. Jimmy Dean® Low Sodium Chicken Breakfast Skinless Sausage Links; 1/4 cup Jimmy Dean® Fully Cooked Hardwood Smoked 1/2-inch Bacon Pieces; 1/4 cup Shredded Cheddar Cheese; 2 tbsp. Red Bell Pepper, Diced 1/4-inch; 1 tbsp. Green Onions, Thinly Sliced; 1 oz. Hot Sauce, Served on the Side

Hashbrown bowl topped with scrambled eggs, bacon, cheddar and Jimmy Dean® chicken sausage links

Ingredients

6 oz. Shredded Potato Hash Browns, Frozen

1 tbsp. Canola Oil, for the Flat Top

2 tbsp. Green Bell Pepper, Diced 1/4-inch

2 tbsp. White Onion, Diced 1/4-inch

1 tsp. Breakfast Potato Seasoning (Sub-Recipe)

2 ea. Large Eggs

1 tbsp. Whole Milk

1 tsp. Unsalted Butter

1/8 tsp. Kosher Salt

1/8 tsp. Ground Black Pepper

3 ea. Jimmy Dean® Low Sodium Chicken Breakfast Skinless Sausage Links

1/4 cup Jimmy Dean® Fully Cooked Hardwood Smoked 1/2-inch Bacon Pieces

1/4 cup Shredded Cheddar Cheese

2 tbsp. Red Bell Pepper, Diced 1/4-inch

1 tbsp. Green Onions, Thinly Sliced

1 oz. Hot Sauce, Served on the Side

Start the day with a hearty, craveable bowl of crispy golden hash browns piled high with fluffy scrambled eggs, melty cheddar, fresh red bell pepper and green onions. Jimmy Dean® Low Sodium Chicken Breakfast Skinless Sausage Links and Jimmy Dean® Fully Cooked Hardwood Smoked Bacon Pieces add smoky, savory flavor to every bite, with a side of hot sauce for a little kick.

Directions

Preheat a convection oven to 375°F and preheat the flat top grill to 350°F.
Place frozen sausage links and bacon pieces in a single layer on a parchment-lined sheet pan, keeping them in separate sections. Heat for 6 to 7 minutes, until the links are lightly browned and heated through to an internal temperature of 165°F and the bacon pieces are hot and crisp. Hold hot.
Lightly coat the flat top with canola oil. Spread the frozen hash browns in an even 1/2-inch layer and sprinkle with the Breakfast Potato Seasoning. Cook for 5 to 6 minutes, until the underside is golden brown.
Scatter the diced green bell pepper and white onion over the hash browns. Turn the hash browns in sections with a spatula and cook for 4 to 5 minutes more, until crispy, golden brown and heated through to 165°F.
While the hash browns cook, whisk the eggs, milk, salt and black pepper until combined. Melt the butter in a nonstick pan over medium-low heat, add the eggs and gently stir until softly set with no liquid egg remaining, about 2 to 3 minutes (internal temperature of 160°F).
Mound the crispy hash browns in a warm, deep bowl (20 to 24 ounces).
Top the hash browns with the scrambled eggs and sprinkle with the shredded cheddar cheese.
Sprinkle the bacon pieces, diced red bell pepper and sliced green onions over the top.
Arrange the 3 sausage links on top of the bowl.
Serve immediately with a 1-ounce side of hot sauce.

Breakfast Potato Seasoning

1/2 Cup

Ingredients

3 tbsp. Kosher Salt

1½ tbsp. Ground Black Pepper

1½ tbsp. Smoked Paprika

1 tbsp. Garlic Powder

1 tbsp. Onion Powder

Directions

Combine all ingredients in a small bowl.
Whisk until evenly blended with no clumps.
Transfer to an airtight container, label and date. Use 1 teaspoon of seasoning per 6 ounces of hash browns.