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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Order up! I got Adam and Eve on a raft with three Zeppelins and sweep the alley! If you don't speak that diner lingo, don't worry! We spell out in plain language how to make your own diner-style roasted red pepper omelet, sausage links, and hash browns. Just don't forget to tip, hon!
Best at home breakfast we've had!!! Better than a restaurant! We had it as s dinner. Plenty to eat at dinnertime☺️
Diner-style breakfast is a great treat; this was perfect to whip up on a Saturday morning and it did not disappoint!
The best and easiest hash browns I've ever made
The directions helped to make the hash browns perfect. The peppers were awesome with the eggs.
Very easy to prep and make! Made for a lovely mid-week meal enjoyed by the whole family.
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
Prepare the Ingredients
Grate potato on large hole side of box grater. Place grated potatoes in colander and rinse thoroughly. Transfer potatoes to a clean kitchen towel and wring out as much liquid as possible. Drying potatoes thoroughly are key to crispy hash browns. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Coarsely chop roasted red peppers.
Cook Sausages and Toast Bread
Place sausages on one side of prepared baking sheet. Bake 10 minutes, flip, and add bread to other side of sheet. Bake an additional 5-6 minutes, or until sausages reach a minimum internal temperature of 160 degrees and bread is toasted.
Make the Hash Browns
While sausages are cooking, place half the butter in a medium non-stick pan over medium heat. Once melted, add potatoes and white parts of green onions. Using a spatula, press potatoes into an even layer to completely cover pan. Cook, undisturbed, 5 minutes, or until undersides are golden brown. Top potatoes with remaining butter. Once melted, flip potatoes and cook, undisturbed, 5 minutes, or until undersides are brown and potatoes are tender. Transfer to a plate and season with ½ tsp. salt and ¼ tsp. pepper.
Cook the Omelet
Place 1 tsp. olive oil in same pan used for hash browns (no need to wipe pan clean) over medium heat. Add liquid eggs and roasted red peppers. Use a rubber spatula to constantly scrape along bottom of pan until eggs are set and a little wet, about 2-3 minutes. Remove from burner, sprinkle shredded cheddar on top, then fold omelet in half. Season to taste with salt and pepper.
Plate the Dish
Serve hash browns on a plate. Add sausages along with half the omelet. Finish with a piece of toast and strawberry preserves. Garnish omelet with green parts of green onion.
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