Breakfast Stack

This is one of my favorite dishes to make for breakfast. The 'stack' has homemade Parmesan and garlic hash browns, a slice of yellow American cheese, and one extra large egg over-easy garnished with Kosher salt, freshly cracked Tellicherry pepper, and flat leaf parsley...with a few honey and brown sugar sausages on the side.

 I absolutely adore the melting cheese and the egg yolk mixing with the hash browns; the base traps all the runny yolk ensuring a little for each and every bite. Instead of using a predictable slice of toast to wipe up or dip into your egg yolk, you have the bed of potatoes absorbing the liquid and enhancing the flavor. It is creamy, savory and when adding the sausage a little sweet. A great combination to start off your day! Leaving you full, happy and wanting seconds.

Ingredients: Yields one serving
2 Yukon Gold Potatoes, shredded and patted dry
White Onion, 1/4 shredded
1 1/2 teaspoons garlic
4 tablespoons freshly grated Parmesan
Olive Oil, until potatoes are lightly coated
Salt and Pepper to taste
1 slice Yellow American
1 Egg
2 Sausages
Garnish with flat leaf Parsley




Directions:
Using a food processor, shred the peeled potatoes. Removed from food processor and remove excess liquid by patting dry with paper towels.


Now shred onion in the food processor.


Add the potato and onion to a saute pan over low heat. Lightly coat the mixture in olive oil (approximately1-2 tablespoons to start). Salt and pepper to taste (about 1 tsp salt, 1/2 teaspoon pepper). Cover with lid.


While potatoes begin to cook. Place sausages in a preheated oven following package directions. 


Keep in eye on the potatoes making sure the heat is low enough they are cooking and not burning or drying out. If they are burning or drying out add a little more olive oil or butter. 


As the potatoes begin to become tender 10-15 minutes, add your chopped garlic and stir mixture thoroughly. 


After 2 minutes add your Parmesan. Stir the mixture and cover removing from heat.


Now in a medium non-stick skillet over medium-low heat crack your egg. As soon as the edge of the egg looks like it is browning and the white of the egg looks almost cooked through flip your egg. Continue to cook about thirty seconds. You want your yolk runny and not cooked through. You want the egg just cooked enough you can remove it without puncturing your yolk.


Remove sausage from oven. Add two to your plate. Then scoop potatoes onto the potato. Top with slice of cheese and slide your egg on top. Garnish with a pinch of kosher salt, pepper and parsley. Enjoy!

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