Instructions

• Open the 14.2-ounce Hungry Jack Original Hashbrown Potatoes carton. Add hot tap water (minimum 120°F) up to the fill line, close the carton, and let stand for 12 minutes. After 12 minutes, open the carton and drain any excess liquid.
• Heat a nonstick skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon vegetable oil. Spread the rehydrated hashbrowns evenly in the skillet and press down gently with a spatula.
• Cook the hashbrowns undisturbed for 3 to 4 minutes, until the bottom is crispy and browned. Flip the hashbrowns and cook 3 to 4 more minutes until the second side is crispy. Remove the hashbrowns from the skillet and set aside.
• Place a large skillet over medium heat. Crumble 1 pound Jimmy Dean breakfast sausage into the skillet and cook, stirring and breaking up the meat frequently, for 10 to 12 minutes until the sausage is browned, no longer pink, and reaches an internal temperature of 160°F. Drain the cooked sausage and set aside.
• Crack 8 large eggs into a bowl, add 1/4 teaspoon salt, and whisk thoroughly until blended.
• Heat a clean nonstick skillet over low heat. Add the remaining 1 tablespoon butter and let it melt. Pour in the whisked eggs and stir frequently with a spatula until the eggs are set but still creamy (soft curds). Remove from heat.
• Divide the cooked hashbrowns evenly among 4 bowls. Top each portion of hashbrowns with the scrambled eggs.
• Place 2 slices of American cheese on top of the eggs in each bowl (8 slices total, 2 per bowl). Top the cheese with the cooked sausage. Serve immediately.