2 cups shredded hashbrown potatoes (fresh or frozen)
butter or olive oil
1 red bell pepper, diced
½ onion, diced
½ pound breakfast sausage (homemade if possible)
2 eggs
½ cup shredded pepperjack cheese
2 tablespoons heavy cream or coconut milk
pickled jalepenos
chives for garnish, optional
salt and pepper
Instructions
In a large frying pan, melt butter or olive oil and add shredded potatoes, onion and bell pepper.
Sprinkle with salt and pepper and stir to combine.
Cook hashbrowns flipping occasionally until they get browned and lightly crisped.
While hashbrowns are cooking, fry sausage until cooked through. Remove from pan and set aside on paper towels to drain.
In a small saucepan, combine cream and shredded cheese. Heat until well combined and smooth. Keep warm.
In the same pan as you cooked the sausage, drain excess grease (leave just a little) and fry your eggs anyway you like them.
To place, divide hashbrowns between plates and top with crumbled sausage, cheese sauce, egg, pickled jalepenos and garnish with chives.
Notes
If you don't want to take the time to make the cheese sauce, you can omit or just sprinkle the shredded cheese on top of the hot hashbrowns. It just won't be quite as creamy. If your sausage is in links, just cut it up into bite size bits.