Poison ivy is not an experience I’d recommend. I was moving some of my raspberry plants last weekend out of an area that I knew had poison ivy into a better spot without poison ivy in it. Well, I forgot to wash my gloves and used them the next day to plant tulip bulbs. It now looks like I boiled my arm and pretty much feels like it too. It’s healing quickly, however, thanks to a homemade calamine lotion and jewelweed herbal salve recommended by my darling sister. Having other like-minded peeps in the family to share home remedies with makes me happy as those remedies are often what works best. There’s a reason they get handed down generation after generation, they work… like a recipe for tried and true comfort foods. Having needed a bit of comfort food this past week, I made up another batch of breakfast sausage and used it in this recipe for hangover hashbrowns, a true breakfast comfort food.
Now, hangover hashbrowns aren’t my original idea. There’s a wonderful family diner down the road that creates a killer breakfast every day and one of my favorite items on their menu is called hangover hashbrowns. Shredded potatoes are gleefully sauteed in butter until they are browned and lightly crisped on the outside. Then these are topped with a crumbled breakfast sausage, a simple pepperjack cheese sauce, topped with an egg done however you like and then completed with a generous sprinkle of pickled jalapenos. My absolute favorite is to top this hangover hash with an egg prepared sunny side up or poached/basted so that when you break it open with your fork, you get all of that delicious yolky goodness like a gravy to intermingle with the tangy spice of the jalepenos and makes each bite pure breakfast bliss.
Hangover hashbrowns are quite possibly my favorite breakfast since they provide protein with the sausage and egg, a little carby goodness from the hashbrowns, some veggies and that pleasing gooeyness with the cheese sauce. The hit of spice from the jalepenos wakes me up and gets me going especially if I’ve also added a dash of cayenne pepper sauce. It’s my perfect combo for brunch and quite possibly the perfect cure for a hangover, not that I’ve ever needed one 😉
- 2 cups shredded hashbrown potatoes (fresh or frozen)
- butter or olive oil
- 1 red bell pepper, diced
- ½ onion, diced
- ½ pound breakfast sausage
- 2 eggs
- ½ cup shredded pepperjack cheese
- 2 tablespoons heavy cream or coconut milk
- pickled jalepenos
- chives for garnish, optional
- salt and pepper
- 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.
If your sausage is in links, just cut it up into bite size bits.