Instructions:

• In a medium bowl, combine the Hungry Jack Original Hashbrown Potatoes with hot tap water. Let them sit for about 10 minutes until they are fully hydrated. Once done, drain any excess water and press the hashbrowns lightly to remove extra moisture.
• In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the Jimmy Dean breakfast sausage, breaking it apart with your spatula. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
• In the same skillet, add 1 tablespoon of butter. Once melted, add the prepared hashbrowns, spreading them evenly across the skillet. Cook for about 5-6 minutes, or until golden brown and crispy on one side. Flip the hashbrowns and cook for another 5-6 minutes, adding more butter if needed. Once done, keep them warm on a plate.
• In a medium bowl, whisk together the eggs and salt until well combined. In the same skillet, reduce the heat to low and add a little more butter if necessary. Pour the beaten eggs into the skillet and cook gently, stirring frequently, until they are just set but still soft and creamy.
• To assemble your Waffle House Sausage, Egg, and Cheese Hashbrown Bowl, layer the crispy hashbrowns at the bottom of a serving bowl. Top with the cooked sausage and then add the scrambled eggs. Place 2 slices of American cheese on top of the eggs and allow them to melt slightly.
• Serve your delicious hashbrown bowl immediately, garnished with your favorite hot sauce or a sprinkle of fresh herbs if desired. Dig in and enjoy the delightful flavors reminiscent of your favorite diner experience!