A hearty, filling, and unbelievably delicious breakfast combination. This is a great dish to use any leftover Country Gravy (link) in. Seasoned hashbrowns dance with fluffy eggs, shredded cheddar cheese, and wear a blanket of country gravy to keep the whole dish warm and delicious.
Breakfast Bowl Recipe for Cancer and Chemotherapy
Equipment
- large electric griddle
- medium saute pan
Ingredients
- 4 cups shredded hashbrowns
- 4 whole eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup country gravy
- 2 tbsp canola oil
- 2 tbsp whole milk
- seasoned or kosher salt to taste
- black pepper to taste
- 1/2 tbsp dried onion
Instructions
- Heat a large electric griddle to 350 degrees.
- Or heat a large saute pan over medium heat.
- Apply oil to heated cooking surface, immediately add hash browns.
- Spread hashbrowns as thinly and evenly as possible across cooking surface.
- Season with dried onion, seasoned salt and black pepper.
- Allow hashbrowns to cook until the underside is brown, then flip and scramble the hashbrowns back into a even thin layer.
- Repeat this until hashbrowns are sufficiently cooked to your liking.
- Remove from heat and place into the bottom of the bowls you will be serving in.
- Next cook up your scrambled eggs, by cooking them over a medium heat and scrambling them as they cook.
- Place these on top of the hashbrowns, apply an even coat of shredded cheddar cheese over the eggs.
- Next top the bowls with the country gravy, and voila! A delicious filling meal.
Notes
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