Waffle House Breakfast Bowl

Instructions

1. 1preheat griddle to med. Follow directions on carton of hash browns to re-hydrate the potatoes. Chop onion and bell pepper and mix together and set aside.
2. 2Add clarified butter to the griddle top and spread out the hash browns in the butter. When spread out, add more clarified butter to the top of the hash browns. Season potatoes with Heifer Dust. Using more clarified butter add the onions and peppers. Give them a squirt of butter and season with Heifer Dust.
3. 3Cook potatoes for 5-6 minutes or until you see crispy edges. Flip, season with Heifer Dust on the other side and cook another 5 minutes. While the potatoes are cooking, flip and sauté onion and pepper on a low heat to your liking. When to your liking, move them to the bottom of griddle to keep warm.
4. 4Put the sausage down and flatten so it cooks more even. On a different part of the griddle, add the diced ham and cook to warm it up. Flip and start breaking up the sausage. When sausage and potatoes are cooked move them from the middle of griddle and turn off all burners.
5. 5When the temp gets below 325 degrees on the griddle, If needed add some water to where the eggs will be cooked to bring down the temp to below 325 degrees. Once done, add some clarified butter and add your eggs. Season with salt and cook to your liking. We do over easy.
6. 6Add cheese to the hash browns and let melt. Meanwhile, take your spatula and break up the membrane of the eggs. This makes the eggs cook faster. If needed, turn the griddle back on to low.
7. 7To build, plate 1/2 the hash browns followed by the onion and pepper. Next, add diced ham and chopped sausage. Top with the two eggs. As an option, add some sliced jalapeno's and some hot sauce