Ingredients
Featured products for this recipe
30 ounces
Refrigerated Shredded Hash Browns
30 ounces
2 cups
Pepper Jack Cheese, Shredded
2 cups
1 cup
Pickled Jalapeños, Sliced
1 cup
1/2 cup
Sour Cream
1/2 cup
1 bunch
Green Onions, Sliced Thin
1 bunch
Optional Side: Eggs
Directions
Heat a large cast iron skillet over medium-high heat.
Dice bacon and render until crispy. Remove from the pan and drain on paper towels. Reserve.
Brown the sausage in the same skillet, breaking up any large clumps. Remove from the pan and drain on paper towels. Reserve.
Add the hash browns to the pan and allow to brown and crisp before flipping.
Flip the hash browns and brown on the other side. Remove from the pan to a large serving platter.
Top the hash browns with the pepper jack cheese, then the sausage, then the bacon, then the pickled jalapeños.
Garnish with a dollop of sour cream and green onions. Serve hot.
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