Breakfast Scramble with Waffled Hash

What goes well with hot steamy scramble? A crispy waffled hash of seasoned potatoes. Delicious and filling.


For the scramble

1 pound sausage (I prefer Premio hot Italian sausage)

4-5 eggs

1 tablespoon milk

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 cup shredded cheddar cheese, divided

1-2 green onions, chopped

For hash

1.5 cups shredded hash browns frozen or refrigerated

1/2 tsp salt

1/2 tsp pepper

1/2 tsp of paprika

1 Tbs of olive oil

Cooking spray


For the scramble

Brown and crumble sausage in a large skillet over medium-high heat until cooked through. Do not drain fat unless there is an overabundance.

Reduce heat to medium then push sausage to one side of the skillet to make room to cook the eggs. We want to have enough surface area in the skillet for the eggs to cook.

Combine eggs, milk, salt, pepper and garlic powder in a large bowl then whisk until eggs are thoroughly scrambled.

Pour egg mixture into the empty side of the pan then cook per your preference. Once eggs are almost done, add 1 cup of cheese then mix eggs, cheese and sausage together. Top with remaining cheese and onions.

For the hash

In a bowl mix potatoes, salt, pepper, paprika and olive oil.

Spray your waffle iron with cooking spray. Spread 1/2 cup of your potato mixture on the waffle iron and let cook for 3-5 minutes or until crispy. Serve with scramble.

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