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Steakhouse Hashbrowns

Steakhouse Hash Stack: Crispy hash browns infused with steakhouse sauce are topped with sausage, provolone, a fried egg and marinated kale salad.

Yield: 48 servings
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Steakhouse Hashbrowns

Ingredients

1  carton Golden Grill® Russet Hashbrowns
3  qt Hot water (140°-160°F)
2 1/2  cups Steak sauce
1  gal Marinated kale salad
3  qt Breakfast sausage, crumbled, cooked
3  qt Provolone cheese, shredded
48  each Eggs, fried over easy
  MARINATED KALE SALAD
1  gal Kale, stemmed, shredded
1  cup Vegetable oil
6  Tbsp Apple cider vinegar
1  cup Lemon juice
2  Tbsp Salt
2  Tsp Pepper
2  Tsp Garlic, granulated
1/2  cup Honey

Instructions

  1. Add hot water and A-1 sauce to hashbrown carton, close and allow to refresh for 10 min. Drop infused hashbrowns in 4-oz portions on a 375°F well-oiled grill. Cook for 3-4 min. per side or until desire crispiness.
  2. FOR SALAD: In a bowl, combine all ingredients and massage until evenly coated. Refrigerate for service.
  3. To serve, top hashbrowns with ¼ cup each breakfast sausage and cheese, 1 egg and 2 Tbsp kale salad. Serve.
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