By Caz Morgan
Sausage hashbrown and egg muffin
If you want to get ahead, make and shape the hash brown the night before. Put it on a plate, cover with clingfilm and it will be ready to cook in the morning.
You can make a double batch of the hash browns and freeze half. Make sure they’re defrosted fully before cooking.
Updated at: Thu, 17 Aug 2023 13:11:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
36
High
Nutrition per serving
Calories516.4 kcal (26%)
Total Fat22.1 g (32%)
Carbs50.3 g (19%)
Sugars4.6 g (5%)
Protein30.6 g (61%)
Sodium1781.3 mg (89%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Bring a pan of salted water to the boil, add the potato and boil for 8-10 minutes until tender. Drain, then leave to steam and cool.
Step 2
Finely chop the cooked potato, season with plenty of salt and pepper then mix throughly. Roll into a rough ball and flatten into a round patty.
Step 3
Squeeze the sausages from their skins then form the meat into a patty; the hash brown and sausage patty should be roughly the same diameter as the muffin.
Step 4
Heat the oil in a frying pan, add the hash brown and sausage patty and fry gently for 4-5 minutes until golden. Flip both and fry for a further 4-5 minutes or until the patty is fully cooked through (check that there’s no pink meat in the middle). Remove from the pan and lay on the bottom half of the toasted muffin.
Step 5
Beat the egg and egg white together, pour into the pan then scramble lightly until just set. Spoon on top of the sausage patty and top with the other half of the muffin. Serve with the ketchup.
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