Diner-Style Sausage and Hash Browns

with roasted red pepper omelet

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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 you!
A note about serious food allergies

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!

In Your Box (serves 2)

  • Info
    6 fl. oz. Liquid Egg
  • 1 Russet Potato
  • 2 Green Onions
  • 3 oz. Roasted Red Peppers
  • 6 Breakfast Sausage Links
  • Info
    2 Whole Wheat Bread Slices
  • Info
    1⅕ oz. Butter
  • Info
    1½ oz. Shredded Cheddar Cheese
  • 1 oz. Strawberry Preserves

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.

  • Nutrition (per serving)

  • Calories
    821
  • Carbohydrates
    74g
  • Fat
    39g
  • Protein
    40g
  • Sodium
    1406mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Colander
  • 1 Box Grater
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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