All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Are you a breakfast traditionalist? Alright, we get it, so you only need to step slightly out of your comfort zone for this dish. You’ll make and season your own sausage patties and add ’em to a biscuit with scrambled eggs, cheese, and an ultra magical sweet potato and poblano hash. Top it with hot sauce if you please, and don’t forget to thank us!
Is it wrong that I just had this for dinner?
Perfect twist to breakfast. Making the standard eggs and bacon this was a nice change and easy.
Delish! I loved the veggie hash...nice kick of flavor with the poblamo pepper! Biscuits tasted fresh and tender.
Amazing breakfast sandwich and super easy to make!
We enjoyed the breakfast and it kept us full the entire day
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel and cut sweet potato into ¾” dice. Stem, seed, and cut poblano pepper into ¾” dice. Stem, seed, and cut red bell pepper into ¾” dice. Peel and halve shallot. Slice shallot into thin strips.
Bake Hash and Warm Biscuits
Place sweet potato, red pepper, poblano pepper, and shallot on one half of baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Bake on top rack of oven, 18 minutes. Remove baking sheet from oven, add biscuits to other half of baking sheet, and bake until vegetables are fork-tender and biscuits are warmed through, 5-8 minutes. While hash roasts, make sausage.
Make the Sausage Patties
Combine ground pork, chili powder (to taste), ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Form into two patties, about 4” in diameter.
Cook the Sausage
Heat a medium non-stick pan over medium heat. Add 1 tsp. olive oil and sausage patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 4-5 minutes on each side. Transfer to a plate and wipe pan clean.
Make the Eggs
Return pan to medium-high heat and add butter. When melted, add liquid eggs. Use a rubber spatula to constantly scrape along bottom of pan until eggs are set and just a little wet, 2-3 minutes. Remove from burner, season to taste with salt and pepper, and set pan aside. Eggs will cook a little more in warm pan. This "carryover" cooking will finish eggs so they're perfectly cooked.
Plate the Dish
Spoon a serving of hash on a plate. Halve biscuits and top with sausage, cheese, and egg. Drizzle hash and eggs with hot sauce (to taste) if desired.
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