Chef Michael Marshall, Paula Deen’s Kitchen at Harrah’s
Ingredients
4 oz hash browns
4 each eggs any style
4 each pepper bacon strips
6 oz pork sausage crumbles
2 buttermilk biscuit
1 cup country gravy
Country Gravy:
4 oz Whole butter or bacon grease
3 oz A.P. Flour
1 cup milk
To taste Salt and black pepper
Instructions
1) Place a cast iron skillet over medium heat.
2) Add pork sausage and bacon strips. Cook until sausage and bacon are well done.
3) Add potato hash browns and cook until golden and browned.
4) In a separate cast iron skillet cooked 2 eggs to your liking.
5) Place eggs over top of sausage/bacon/hash brown mixture.
6) Place one biscuit on top of eggs and spoon country gravy over top of the bisquit.
7) Serve hot
Country Gravy:
1) Place a cast iron skillet over medium heat.
2) Add butter/bacon grease and melt.
3) When melted add flour and thoroughly stir to combine. Cook approximately 5 minutes or until slightly browned.
4) Stir in milk whisking constantly.
5) Heat until trhickened approximately 2 minutes.
6) Remove from heat, season with salt and black pepper and reserve until needed.
Yield: 2 portions
