heartland sausage & cheese smasher.

Well hello, glorious morning.


I mean, it is pretty glorious if you’re waking up to eat this.  Which is something I wouldn’t mind doing. Every. single. day.

It has some of my favorite things.  Crispy hash browns topped with sautéed onion, pepper, and smoked sausage.  Top that with two scrambled eggs smothered in a cheese sauce.  Um yes, please.

You see, I sort of have this odd obsession with recreating restaurant dishes at home.  It might have started with my constant need for all things Taco Bell – Mexican pizzas and crunch wrap supremes, anyone?  Also, remind me why I haven’t made that naked chicken taco I was dying over every single chance I had? (I just moved.  Again. And no longer live right down the road from TB.  My waistline thanks me, but ughh, I miss those!) Anyway, I’m branching out.  First with IHOPs dark chocolate peppermint crunch pancakes and now this.

I first saw this dish on a Perkin’s new commercial showcasing their entirely new breakfast menu.  While I was watching Grey’s Anatomy.  Totally normal, right?  Anyway – I just knew I had to recreate every single dish.  So, the first stop on the Great American breakfast tour?  The heartland sausage & cheese smasher.


Heartland Sausage & Cheese Smasher

serves 4

  • 2 lb bag of Ore-Ida’s diced hash browns
  • 1 medium white onion, diced
  • 1 green pepper, diced
  • 1 link of Johnsonville’s smoked sausage
  • 8 large eggs
  • 4 oz Velveeta cheese
  • 5 tbsp. evaporated milk
  • salt and pepper, to taste

In a large frying pan, add 1-2 tbsp. oil of choice and heat over medium-high.  I used bacon fat. We generally drain all of our leftover bacon fat into a container and refrigerate it for later use.  You can use whatever type of oil/fat you want, though.  Once pan is hot, pour hash browns in and cover with a lid.  Allow to heat through and brown according to package directions, flipping potatoes occasionally.  When completely golden brown, season with salt and pepper.

In a separate frying pan, add 1 tbsp. oil of choice and heat over medium-high.  Add the diced onion and pepper and sauté until onions are translucent and peppers are soft.  Add the sausage and cook until sausage starts to brown.  Set aside.

In one more frying pan, add an additional 1 tbsp. oil of choice and heat over medium-low.  While pan is heating up, crack your eggs into a medium mixing bowl and whisk together.  Season with salt and pepper.  Once pan is hot, add your egg mixture.  Stir the mixture occasionally so the eggs do not burn.

Cut the Velveeta cheese into cubes.  Add to a small sauce pan with the evaporated  milk and heat over medium heat until the cheese is melted and smooth.

To assemble, divide the potato mixture into four servings and plate.  Top each bed of potatoes with one quarter of the sausage and pepper mixture.  Then divide the eggs into four servings and scoop on top and finish off the dish with a spoonful or two of cheese sauce.  Garnish with parsley, if you desire.




Yes. I know it’s a lot of dirty pans.  But it’s SO worth it.


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