Breakfast is the most important meal of the day right? I love breakfast, especially what we used to call ‘lumberjack’ breakfasts growing up. This means a good stick to your ribs so you can get a lot of work done breakfast. There used to be a restaurant in Ely called Northern Grounds that made the best stuffed hashbrowns – which definitely count as a hearty lumberjack breakfast– it’s where I got the idea to start making them at home.
I totally forgot to take a picture of all the ingredients, so here’s what you need:
- Bacon, cut into thin strips aka lardons
- Breakfast sausage, crumbled
- 1 package of refrigerated hashbrown potatoes like Simply Potatoes (you can shred your own if you like, I do sometimes, but often time I’m more than happy to take let someone else do the work)
- Onion, chopped
- Shredded Cheese (I used a mix of cheddar and mozzarella)
We usually put green or red peppers in these as well but didn’t have any on this particular morning. You can use any combination of breakfast meats, veggies, and cheese you like.
Start by browning the sausage, and then use the same skillet to cook the bacon.
Put the sausage and bacon onto plates covered with paper towels and set-aside.
Drain most of the grease leaving about a tablespoon and sauté the onion in the same skillet.
Meanwhile, start cooking the hashbrowns in a large 12 inch nonstick skillet. Drizzle a tablespoon or two of oil in the bottom of the pan and heat over medium heat. Add the hashbrowns and press down into a solid layer. Once the hashbrowns start to turn golden on the bottom (about 5-6 minutes), drizzle a about a tablespoon of oil over the top and flip them over in sections. Press back together into a single layer.
Once the hashbrowns are cooked, you are ready to start assembling or stuffing the hashbrowns. Adjust the heat to medium-low. Split the hashbrowns down the middle using your spatula. Sprinkle one half with some cheese.
Top with bacon, sausage, and onion. And more cheese.
Carefully flip the other half of the hashbrowns on top of the half that you’ve loaded up. It’s ok if you do this in sections.
Serve on their own or with a fried egg or too. When I go to eat these, I like to put the egg on the hashbrowns so when I break the yolk it becomes a sauce over the stuffed hashbrowns.
This is what I call a lumberjack breakfast!
- 6 sausage links crumbled
- 5 slices of bacon chopped into lardons
- ¾ c chopped onion
- 1 pkg refrigerated shredded hashbrown potatoes
- 1 cup shredded cheese
- 2-4 T oil
- In a 10 inch skillet, brown the sausage over medium to medium-low heat. Place on a plate lined with a paper towel and set aside.
- In the same skillet, cook the bacon lardons until crispy. Set aside with the bacon on a paper towel lined plate.
- Drain all but 1 tablespoon of the bacon and sausage grease. Sauté the onion in the same skillet until translucent. Set aside.
- Meanwhile, cook the hashbrowns. Start by drizzling 1-2 tablespoons of oil in a 12 inch nonstick skillet and heat over medium heat. Add the hashbrowns and press down. Once the bottom of the hashbrowns start turning golden, drizzle the top with 1-2 tablespoons of oil and flip in sections. Press together into a single layer. Cook until the bottom is golden and all the hashbrowns are cooked and hot.
- Reduce the heat to medium low. Split the hashbrowns down the middle with your spatula.
- Top one half with half the cheese, sausage, bacon, onion, and second half of cheese.
- Flip the remaining half of the hashbrowns on top of the ‘stuffed’ half. Let sit for a minute so the cheese melts.
- Serve on their own as the main entrée or as side with eggs.
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