Hash Browns Breakfast Stacks Recipe

I call this Hash Brown Scramble my answer to the perfect breakfast stack, with crispy fried hash browns, scrambled eggs, double cheddar and a generous spoonful of sausage gravy on top.

I make this Hash Browns Breakfast Stack because I love breakfast that’s loud and greedy. Imagine crispy shredded russet potatoes stacked with melting cheddar cheese layered twice so every bite goes from crunchy to gooey.

It’s a little over the top, a little messy, and somehow impossible to resist. I wanted something that feels like a celebration of breakfast without fuss, so I built it into a stubborn tower you pick apart with your hands.

Call it my version of Hash Brown Scramble, the kind of thing that makes people pause, stare and then dive right in. dont worry about the mess.

Ingredients

• Russet potatoes: starchy, high in carbs and fiber, makes crispy texture and earthy flavor.
• Yellow onion: adds sharpness and mild sweetness, low calorie, small vitamin C boost.
• Eggs: protein packed, binds stacks, full of vitamins and healthy fats, a little messy.
• Cheddar cheese: salty, mostly fat and protein, melts gooey and adds sharpness.
• Pork sausage: rich in protein and fat, very flavorful, can make dish salty.
• All purpose flour: thickens gravy, mostly carbs, neutral taste, not much nutrition alone.
• Whole milk: adds creaminess, some protein and calcium, boosts calories and richer mouthfeel.
• Unsalted butter: gives nutty richness, mostly saturated fat, helps crisp edges when frying, yum.

Ingredient Quantities

• 2 large russet potatoes (about 1 1/2 lb), shredded
• 1 small yellow onion, grated (optional)
• Kosher salt 1 1/2 teaspoons, divided
• Freshly ground black pepper 1 teaspoon, divided
• 2 tablespoons vegetable oil, plus more for frying
• 2 tablespoons unsalted butter, divided
• 8 large eggs
• 2 tablespoons whole milk (for eggs)
• 2 cups sharp cheddar cheese, shredded and divided
• 1 pound pork breakfast sausage (mild or spicy, with some fat)
• 3 tablespoons all purpose flour
• 2 cups whole milk (for gravy)
• Pinch cayenne pepper or a few dashes hot sauce (optional)
• Fresh chives or green onions 2 tablespoons, chopped (optional)

How to Make this

1. Prep the potatoes: shred the russets, grate the onion if using, then squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth until mostly dry. Toss the shredded potato with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper (these are the “divided” amounts, keep the rest for later). Divide the mixture into 8 even patties, squeeze them tight so they hold together.

2. Heat a large skillet over medium high, add about 2 tablespoons vegetable oil plus 1 tablespoon of the butter. Fry the patties in batches (dont crowd the pan) until deeply golden and crispy, about 6 to 8 minutes per side. Add more oil if the pan dries out. Transfer finished patties to a paper towel lined plate and keep warm in a low oven (about 200 F) while you finish the rest.

3. Brown the sausage: in a clean skillet over medium, cook the pork breakfast sausage, breaking it up with a spoon, until no pink remains and bits are nicely browned. If theres a ton of fat, spoon off all but about 2 tablespoons into the pan.

4. Make the gravy: sprinkle the 3 tablespoons all purpose flour into the sausage, stir and cook 1 minute to get rid of the raw flour taste. Slowly whisk in the 2 cups whole milk, bring to a simmer and cook until the gravy thickens, 3 to 5 minutes. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and a pinch of cayenne or a few dashes hot sauce if you want heat. Taste and adjust salt.

5. Scramble the eggs: whisk the 8 eggs with 2 tablespoons whole milk and a little of the reserved salt/pepper if needed. Melt the remaining 1 tablespoon butter in a nonstick skillet over medium low, pour in the eggs and stir gently until soft curds form, about 3 to 5 minutes. Remove from heat while still slightly creamy.

6. Cheese prep: shred the 2 cups sharp cheddar and divide it roughly in half. You want enough to tuck between layers and a little to finish on top.

7. Assemble the stacks: for each stack place one crispy hash brown patty, sprinkle a generous tablespoon or two of cheddar, top with a spoonful of scrambled eggs, another hash brown patty, then more cheddar. If you like bigger stacks, you can double up the eggs or cheese, but two patties per stack is my favorite.

8. Melt the cheese: place assembled stacks on a baking sheet and pop under a hot broiler for 1 to 2 minutes just until the cheese melts and starts to bubble (watch closely so it doesnt burn). Or cover briefly with a lid on the skillet to melt if you prefer.

9. Finish and serve: spoon a generous ladle of sausage gravy over each stack, sprinkle chopped chives or green onions on top, and serve right away. Tip: drying the potatoes well is the single best trick for extra crispiness, and keeping finished patties warm in a low oven makes assembly easier.

Equipment Needed

1. Box grater or food processor with a shredding disc for the potatoes and onion
2. Clean kitchen towel or cheesecloth to squeeze out the potato moisture
3. Large mixing bowl to toss and divide the shredded potatoes
4. Heavy 10–12 inch skillet (cast iron or stainless) for frying the hash browns
5. Nonstick skillet for soft-scrambled eggs
6. Heatproof spatula plus a pair of tongs for flipping and handling patties
7. Wooden spoon or sturdy spoon to break up and brown the sausage
8. Measuring cups and spoons plus a whisk for the gravy and eggs
9. Baking sheet lined with paper towels (or a wire rack) and oven mitts for keeping patties warm and finishing stacks

FAQ

Hash Browns Breakfast Stacks Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Gold for a creamier, less starchy bite, or use frozen shredded hash browns to save time — just squeeze out extra water.
• Pork breakfast sausage: use ground pork with a pinch of sage, salt and pepper, or switch to turkey sausage for a leaner stack, or crumbled breakfast sausage patties if thats what you have.
• Sharp cheddar cheese: try Colby Jack or Monterey Jack for milder melt, or Gruyere for a nuttier flavor; Pepper Jack adds a spicy kick.
• Whole milk (for gravy): use half and half for a richer gravy, or 2% milk thinned with a little chicken broth for lighter results, or unsweetened soy milk as a dairy free option.

Pro Tips

– Dry the potatoes like your life depends on it. Rinse the shredded spuds in cold water to wash off surface starch, spin or squeeze them very well, then pat dry on a towel. If they still feel damp, use a salad spinner or squeeze again—drier potatoes = way crispier hash browns.

– Keep finished patties on a wire rack over a baking sheet in a 200 F oven so they stay hot and don’t steam themselves soft. Don’t just stack them on a plate or paper towel, they’ll get soggy. If you need to re-crisp later, a hot skillet or a 425 F oven for a few minutes works better than the microwave.

– When making the gravy, sprinkle and cook the flour in the sausage fat for at least a minute until it’s a touch golden, then add the milk slowly while whisking so you don’t get lumps. Taste before serving and brighten it with a tiny splash of vinegar or a squeeze of lemon if it tastes flat, it helps cut the richness.

– Cook the eggs low and pull them off the heat while they’re still a little creamy because they’ll finish as you assemble. Shred the cheese finer for faster melting, and watch the broiler like a hawk when you melt the top cheese, it goes from perfect to burnt really fast.