Steakhouse Hash Stack: Crispy hash browns infused with steakhouse sauce are topped with sausage, provolone, a fried egg and marinated kale salad.
Suggested Menu Price: $7.99
Yield: 48 servings
1 carton Golden Grill® Russet Hashbrowns (SKU 10084)
3 Qt Hot water (140-160° F)
2-1/2 cups Steak sauce
1 Gal Kale, stemmed, shredded
3 cups Apple Cider Vinaigrette, prepared
3 Qt Breakfast sausage, crumbled, cooked
3 Qt Provolone cheese, shredded
48 each Eggs, fried over easy
Add hot water and steak sauce to hashbrown carton, close and allow to refresh for 10 min. Drop infused hashbrowns in 4-oz portions on to a 375° F, well-oiled grill. Cook for 3-4 min., or until desired crispiness.
In a bowl, combine kale and dressing. Massage until evenly coated. Refrigerate for service.
To serve, top hashbrowns with ¼ cup each breakfast sausage and cheese, 1 egg and 2 Tbsp kale salad. Serve immediately.