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
"Order up! Adam and Eve on a raft--and wreck 'em!" Do what to the what now? You probably don't have a short-order cook in your own home who would know that you're asking for eggs with toast, so we spare the old-timey diner lingo and stick with something we all understand: a tasty, satisfying breakfast. With sweet potato hash browns, a fresh spinach omelet, and breakfast sausage, this is as good as your local diner without the surly waitstaff.
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 Potatoes
Grate sweet potato and russet potato on large hole side of box grater. Transfer potatoes to a clean kitchen towel and wring out as much liquid as possible. Use a clean kitchen towel you don't mind getting dirty – potato stains will wash off.
Begin the Hash Browns
Place half the butter in a medium non-stick pan over medium heat. Once melted, add potatoes and seasoning blend. Using a spatula, press potatoes into an even layer, completely covering pan. Cook undisturbed until undersides are golden brown, 5 minutes. Top potatoes with remaining butter.
Finish the Hash Browns
Once butter has melted, flip potatoes. Continue cooking undisturbed until second side is brown and potatoes are tender, 5 minutes. Transfer to a plate and season with ½ tsp. salt and ¼ tsp. pepper. Wipe pan clean and reserve for making omelet in later step
Cook Sausages and Toast Bread
Place sausages on one side of prepared baking sheet. Bake 10 minutes, flip, and add bread to other side. Bake 5-6 more minutes, or until sausages reach a minimum internal temperature of 160 degrees and bread is toasted.
Make the Omelet
Place 1 tsp. olive oil in same pan used for hash browns over medium heat. Add spinach to hot pan and cook 1 minute, while stirring, until spinach is wilted. Add liquid egg to pan. 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 and rest 2-3 minutes. Fold omelet in half. Season with a pinch of salt and pepper.
Plate the Dish
Place half the omelet on a plate. Add cooked sausages, a serving of hash browns, and toast. Serve toast with strawberry jam.
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