Looking for something to spice up your brunch routine?!?! Try these sausage egg hashbrown stacks! You wouldn’t ever guess they are Whole30 Approved! They will blow you away! And the stacks just make everything so much fancier! Enjoy!
Sausage Egg Hashbrown Stacks
- 1 large potato white or sweet
- 1 T olive oil
- 1 lb breakfast pork sausage
- 3 eggs large
- 2/3 c egg whites
Peel potato. Using a large cheese grater, grate potato into fine slivers.
Heat oil in a large skillet over medium-high heat
Using a large biscuit cutter, pack potatoes into 4 circle-shaped patties in the skillet. Cook until golden brown on either size. (Note: I allow my patties to start cooking individually in the biscuit cutter on the skillet before moving to the next one to ensure the shape holds.)
While the potatoes are cooking, in another skillet over medium heat, repeat the exercise above to create the sausage patties, using the same large biscuit cutter. Cook through on both sides.
Lastly, while the sausage and potatoes cook, combine the eggs and egg whites in large glass measuring cup. Pressing the biscuit cutter firmly onto a medium skillet, creating a seal at the bottom, pour the egg mixture into the biscuit cutter to create an egg patty. You will need to continue pressing the biscuit cutter firmly into the pan until the egg shows signs of cooking through, otherwise you will start to lose the liquid under the edges of the biscuit cutter. Repeat process to make four egg patties, cooked through on both sides.
When potato, sausage, and egg patties are fully cooked, stack on top of each other and serve immediately.