Ingredients

The following ingredients have 8 Servings
  • 1 16.3 ounce can refrigerated buttermilk biscuits, you should have 8 biscuits
  • 1 20 ounce bag shredded hash browns
  • 9 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2 tablespoons cornstarch
  • 8 slices aged asiago cheese
  • 1 pound goetta breakfast sausage, or pork breakfast sausage, divided into 8 patties

Instruction

  • Prepare biscuits according to package directions; allow biscuits to cool. Preheat oven to 475°F. Spray a baking sheet with nonstick spray and set aside. In a large bowl, stir together hash browns, 1 lightly beaten egg, salt, pepper, melted butter and cornstarch. Create 8 separate mounds of hash browns and place them on the prepared baking sheet. Bake potato pancakes for 10 minutes. Flip pancakes over and bake for another 5 minutes. Add one slice of cheese on each pancake during the last minute of baking. Meanwhile, spay a large skillet with non-stick spray. Place pork patties onto hot skillet and cook for 8 minutes per side or until done. Remove sausage and set aside. Wipe out skillet if necessary. Cook remaining eggs in batches on low heat for about 3 minutes or until desired degree of doneness. To assemble: Cut each biscuit in half. Place one potato pancake on the bottoms of each biscuit, top with sausage, fried egg and remaining biscuit half. Serve immediately.