Sausage Griddle Hash Browns
Savory sausage and ground beef seasoned with fennel, garlic, and herbs, perfectly browned and ready to pair with crispy griddle hash browns for a hearty, comforting breakfast-style meal.
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ALLERGEN DISCLAIMER: This product is manufactured in a facility that processes soy, dairy, wheat, tree nuts, shell fish, fish, peanuts, and eggs and may contain traces of these products.
Meal Variations
COOKING INSTRUCTIONS:
Approximately 8-10 minutes to cook
Approximately 15-20 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat flat top to medium heat and coat with desired amount of neutral oil.
3. Add sausage (included) to one side of flat top and cook. Add hash brown contents to the other side and cook until crispy. Move both to the cooler edge of the flat top to rest.
4. Heat cast iron skillet on flat top surface and coat with neutral oil. Add eggs (included) to the skillet and cooked until scrambled.
5. Once cooked, mix eggs into hash brown and sausage to combine. Top with cheese (included) and let sit until cheese melts. Using a dome helps trap heat and melt cheese.
Sausage (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat flat top to medium heat and coat with desired amount of neutral oil.
3. Add sausage to flat top and cook. Once cooked, move to the cooler edge of the flat top until hash browns are cooked.
Eggs (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Heat cast iron skillet on flat top surface and coat with neutral oil. Add eggs to the skillet and cook until scrambled.
3. Once cooked, mix eggs into hash brown and suasage to combine. Top with cheese (included) and let sit until cheese melts. Using a dome helps trap heat and melt cheese.
Cheese (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Sprinkle cheese over cooked sausage griddle hash browns. Allow cheese to melt before serving. Using a dome helps trap heat and melt cheese.
Serving Suggestion: Serve with sour cream and salsa
Copy of Approximately 8-10 minutes to cook
Approximately 15-20 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat a large skillet to medium heat and coat with desired amount of neutral oil.
3. Add sausage (included) to skillet and cook. Once cooked, remove from skillet and set aside.
4. Add hash brown contents to the skillet and cook until crispy. Once cooked, remove from skillet and set aside with sausage.
5. Add eggs (included) to the skillet and cooked until scrambled.
6. Once cooked, mix eggs into hash brown and sausage to combine. Top with cheese (included) and let sit until cheese melts. Using a list helps trap heat and melt cheese.
Sausage (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat skillet to medium heat and coat with desired amount of neutral oil.
3. Add sausage to skillet and cook. Once cooked, remove and set aside.
Eggs (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat skillet to medium heat and coat with desired amount of neutral oil. Add eggs to the skillet and cook until scrambled.
3. Once cooked, mix eggs into hash brown and suasage to combine. Top with cheese (included) and let sit until cheese melts. Using a lid helps trap heat and melt cheese.
Copy of Cheese (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Sprinkle cheese over cooked sausage griddle hash browns. Allow cheese to melt before serving. Using a dome helps trap heat and melt cheese.
Copy of Serving Suggestion: Serve with sour cream and salsa
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