Indulge in the comfort of a Waffle House Hashbrown Bowl. This complete breakfast features scrambled eggs, cheese, and sausage over the restaurant’s famous hash browns and is a wonderful way to start the day.
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What makes the Waffle House Hashbrown Bowl so unique?
Waffle House hash browns are famous for all the ways you can order them. Perhaps the tastiest is a Hashbrown Bowl. Each Hashbrown Bowl comes with a double portion of Waffle House’s famous hashbrowns as a base and then adds a variety of toppings.
Waffle House’s Sausage Egg and Cheese Hashbrown Bowl has two scrambled eggs, crumbled sausage, and two pieces of American Cheese. There are even more options below.
Why you’ll love this recipe
Easy to make, hearty, and delicious, Hashbrown Bowls are a great option when you have to feed a crowd on the cheap. And since they are so simple to customize, everyone can enjoy something they want without a lot of extra work.
Hashbrown Bowls also make great ‘breakfast for dinner’ meals, especially if you opt for the Chicken Melt or Cheesesteak Melt topping options.
Sausage Egg and Cheese Hashbrown Bowl Ingredients
To prepare the hash browns, you’ll need:
- Hungry Jack Hashbrown potatoes
- Warm water
- Unsalted butter
Dehydrated hashbrown potatoes are a must for this recipe, but if you can’t find the Hungry Jack brand, use one that is similar. Waffle House sells its own brand of dehydrated hashbrown potatoes if you want the most authentic flavor.
To complete the bowl, you’ll need:
- Vegetable oil
- Large eggs
- Unsalted butter
- Salt
- American cheese, sliced
- Bulk breakfast sausage
Jimmy Dean is what they serve at Waffle House, but you can go with a brand you like.
How to make a Waffle House Hash Brown Bowl
To prepare and cook the hashbrowns:
- Warm water to 120°F.
- Fill the carton of dehydrated hash brown potatoes with enough water to reach the fill line. Close the carton and wait 12 minutes. Carefully drain them in a colander to remove any unabsorbed liquid.
- Heat a large skillet over medium-high until hot.
- Add the unsalted butter to the skillet, and when it stops foaming, sprinkle in the drained potatoes.
- Form the potatoes into a thin patty.
- Gently press the potatoes with a spatula to ensure they cook evenly. Flip after three or four minutes and cook on the other side until golden.
- Keep the potatoes warm on a baking tray in the oven set to WARM.
To cook the sausage:
- Put a skillet on a burner and crumble the sausage meat into it.
- Brown the sausage on medium for about 10 to 12 minutes.
- Drain the meat and reserve the cooked sausage in the warm oven.
To cook the scrambled eggs:
- Crack the eggs into a medium bowl, season with salt, and whisk well.
- Heat a large non-stick skillet over low heat and add the unsalted butter.
- When the butter stops foaming, pour in the eggs.
- Stir and shake the skillet until the eggs start to set.
- Turn off the heat, remove the skillet from the stove, and stir.
- Keep the scrambled eggs warm in the oven.
To assemble a Waffle House Hash Brown Bowl:
- Divide the hashbrowns into four portions and place each portion in a separate bowl.
- Place two slices of American cheese on top of each portion of potatoes.
- Add a quarter of the cooked sausage and scrambled eggs to each bowl.
- Serve immediately.
Recipe variations
A Sausage Egg and Cheese Hashbrown Bowl isn’t the only way you can get your tater fix at Waffle House. Customers can build their own bowls, but there’s also some popular combinations on the menu, including:
- Bacon, Egg, and Cheese Hashbrown Bowl. Have good bacon? Swap cooked bacon for the sausage in the recipe above for a tasty alternative. You can do this with ham too.
- Chicken Melt Hashbrown Bowl. Sometimes, it’s good to be chicken. Start by sauteing diced onions and adding precooked diced chicken to the pan to warm. Cover with two slices of American cheese. When the cheese melts, pour the toppings onto hashbrowns.
- Cheesesteak Melt Hashbrown Bowl. A Waffle House version of the famous Philly Cheesesteak. Saute diced onions. When the onions start to become translucent, add thinly cut steak over the top. Steak-umm works well here. Stir until the steak is almost cooked, and then add two slices of American cheese. Let the cheese melt and serve over hashbrowns.
What to serve them with
Just about all your savory breakfast staples go with Hashbrown Bowls. Here are some suggestions:
- Coffee. There is nothing better to drink with one of these bowls than strong drip coffee; and a lot of it.
- Pancakes. Still hungry? Try making Buttermilk Pancakes.
- Salad. A simple side salad with tangy vinaigrette dressing will help balance out the flavors.
How to store the leftovers
Keep any extras in an airtight container in the fridge. Separating the potatoes from the toppings will help keep them from getting too soggy. Refrigerated leftovers should last up to three days.
What is the best way to reheat a Hashbrown Bowl?
Using the oven is a good method of warming up extra hashbrown bowls:
- Preheat the oven to 350°F.
- Place the Hashbrown Bowl ingredients in a baking dish and cover with aluminum foil.
- Heat for 10 minutes, or until hot.
More savory breakfast recipes
- Bob Evans Sausage Gravy
- Breakfast Burger
- Breakfast Crunchwrap
- Cheeseburger Omelette
- Dunkin Donuts Avocado Toast
- McDonald’s Sausage McMuffin with Egg
- Moons Over My Hammy
- Sausage Roll
- Scotch Eggs
- Steak Egg and Cheese Bagel
Love sausage? Try these recipes
Check out more of my easy recipes for breakfast and the best restaurant copycat recipes on CopyKat!
Waffle House Sausage, Egg, and Cheese Hashbrown Bowl
Ingredients
- 1 4.2-ounce package Hungry Jack Original Hashbrown Potatoes
- hot tap water minimum 120°F
- 2 tablespoons butter divided use
- 1 tablespoon vegetable oil
- 1 pound Jimmy Dean breakfast sausage
- 8 large eggs
- 1/4 teaspoon salt
- 8 slices American cheese
Instructions
- Open the Hungry Jack carton and add hot tap water to the level of fill line. Close the carton and let stand for 12 minutes. Open the carton and drain any excess liquid.
- Place 1 tablespoon of butter and the vegetable oil in a nonstick skillet over medium-high heat. Spread the hashbrowns evenly in the skillet and pat down with a spatula. Cook on one side for 3 to 4 minutes until crispy. Flip and cook for an additional 3 to 4 minutes. Remove from the heat and set aside.
- Place a large skillet over medium heat. Crumble the sausage into the skillet and cook for 10 to 12 minutes, turning frequently for even browning, until the sausage has reached 160°F and is no longer pink. Drain and set aside.
- Crack the eggs into a small bowl. Whisk thoroughly and season with salt.
- Add 1 tablespoon of butter to a nonstick skillet over low heat. When the butter has melted, add the eggs. Stir frequently until the eggs are set but still creamy.
- Divide the hashbrowns among 4 bowls, followed by the scrambled eggs. Place the American cheese over the eggs (2 slices per bowl) and top with the cooked sausage.
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