Country Cast-Iron Hashbrown Plate

Heat a skillet to medium-high heat.

Cook the breakfast sausage and set aside, leaving a bit of grease on the griddle. If you have a large griddle, you can cook everything at once, side by side. If using sliced fully cooked sausage links, add them in near the end to heat.

Melt 1 tablespoon of butter on one side of the griddle and start cooking the chopped onions and peppers, seasoning with salt and pepper as you go.

Melt 1/4 to 1/2 stick of butter on the other side to start cooking the hashbrowns.

Season heavily with salt and pepper, and do not flip until browned and crispy on the bottom.

Once the hashbrowns are hot and browned, flip once and add the other 1/4 stick of butter to melt overtop.

Meanwhile, make the gravy according to package directions. Using an electric hot water kettle speeds up boiling the water.

Once peppers, onions, and hashbrowns are cooked, place 1–3 slices of pepper-jack cheese over the hashbrowns and set aside to rest and melt, using a stainless steel griddle dome or foil if needed.

Lastly, melt a pat of butter per egg and cook as desired. We like to break the yolk, fry and flip.

Plate by layering the hashbrowns first, then sausage, peppers and onions, egg, then gravy on the side or overtop. Enjoy!