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Breakfast in a Glass
Your new favorite way to eat hash browns :)
Team
Chefclub
Total time: 2 hours 20 minutes
Prep time: 1 hour , Cook time: 20 minutes, Rest time: 1 hour
Ingredients for 5 people
1 onion
salt & pepper
olive oil
1/2 cup of mayonnaise
1 cup of sour cream
1/2 tsp of garlic powder
1/2 tsp of kosher salt
1/2 tsp of white pepper
2 potatoes
12 eggs
2 tbsp of chives
3 tbsp of grated parmesan
5 tbsp of grated cheddar
cooking spray
1 cup of chopped bell peppers
4 sausages
maple syrup
Tools
Clean cloth
Grater
Skewers
Plastic cups
Shot glasses
Step 1/4
For the dip: Cook the chopped yellow onion in a frying pan with oil and a pinch of salt until browned, about 20 minutes on low heat. Mix the mayo and sour cream and add in the cooled onions, garlic powder, kosher salt, and white pepper. Chill for one hour before serving.
Step 2/4
Shred the potatoes and remove excess water by wringing out with a clean kitchen towel. Then mix with 2 eggs, 2 tbsp chives, salt, pepper, parmesan, and cheddar cheese. Divide the mixture between 5 plastic cups, then place a greased shot glass in the center of each one and press down to form a hole. Freeze for 30-90 minutes.
Step 3/4
Sautée diced bell pepper with olive oil, salt, and pepper until soft. Coat the sausages in maple syrup, cut them into small even pieces, and place them in rows on a greased baking tray. Whisk 10 eggs with the bell pepper mix, then carefully pour over the sausages. Bake for 10-12 minutes at 350 °F. Cut into rectangular strips and serve on skewers.
Step 4/4
Remove shot glass and separate the frozen potatoes from the cup. Then fry for about 5 minutes at 375 °F. Garnish with sour cream & onion dip, and serve with two egg dunkers. Enjoy!
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