Waffle House Style Sausage Egg and Cheese Hashbrown Bowl
A hearty breakfast bowl inspired by Waffle House featuring crispy hashbrown potatoes topped with fluffy scrambled eggs, savory breakfast sausage, and melted American cheese. This comforting meal combines classic diner flavors in an easy-to-make format that's perfect for weekend brunches or when you're craving that signature Waffle House taste at home. The key is getting the hashbrowns golden and crispy while keeping the eggs creamy and the cheese perfectly melted.
Ingredients
- 1 4.2-ounce package Hungry Jack Original Hashbrown Potatoes
- hot tap water, minimum 120°F
- 2 tablespoons butter, divided use
- 1 tablespoon vegetable oil
- 1 pound Jimmy Dean breakfast sausage
- 8 large eggs
- ¼ teaspoon salt
- 8 slices American cheese
Instructions
- 1
Add hot tap water to hashbrown package to fill line, close carton and let stand for 12 minutes, then drain excess liquid
- 2
Heat butter and oil in nonstick skillet over medium-high heat, spread hashbrowns evenly and pat down with spatula
- 3
Cook hashbrowns for 3 to 4 minutes until crispy, flip and cook additional 3 to 4 minutes, then remove and set aside
- 4
Crumble sausage into large skillet over medium heat and cook for 10 to 12 minutes, turning frequently until reaching 160°F and no longer pink, then drain
- 5
Crack eggs into bowl, whisk thoroughly and season with salt
- 6
Melt remaining butter in nonstick skillet over low heat, add eggs and stir frequently until set but still creamy
- 7
Divide hashbrowns among 4 bowls, top with scrambled eggs, place cheese slices over eggs and finish with cooked sausage
Tips
Use minimum 120°F water for hashbrowns to ensure proper rehydration and texture
Press hashbrowns down firmly with spatula for maximum crispiness and even cooking
Keep eggs moving constantly over low heat to achieve creamy, not rubbery texture
Good to Know
Refrigerate assembled bowls up to 3 days. Reheat gently to avoid overcooking eggs.
Cook components separately up to 1 day ahead. Assemble and reheat when ready to serve.
Serve immediately while cheese is melted and hashbrowns are still crispy.
Common Mistakes
Use low heat for eggs to avoid rubbery texture
Drain excess liquid from hashbrowns to prevent soggy results
Cook sausage to 160°F to ensure food safety
Substitutions
same cooking method
skip rehydration step
FAQ
Can I use fresh potatoes instead of packaged hashbrowns?
Yes, shred 2 pounds russet potatoes, squeeze out excess moisture, and cook the same way. Skip the rehydration step.
How long will leftovers keep in the refrigerator?
Store assembled bowls up to 3 days refrigerated. The hashbrowns will lose some crispiness but still taste good when reheated.
Can I make this ahead for a crowd?
Cook all components separately up to 1 day ahead. Assemble bowls and reheat in 350°F oven for 10-15 minutes until heated through.