Featuring Mad Dog 357 Ghost Pepper Hot Sauce
Ingredients
- 1/2 lb breakfast sausage
- 3 cups frozen hash browns
- 4 eggs
- 1/2 small onion, diced
- 1/2 cup shredded cheddar cheese
- 1 tbsp butter
- 1 tbsp olive oil
- Salt & black pepper
- 1–2 tsp Mad Dog 357 Ghost Pepper Hot Sauce (or more if you’re brave)
- Optional: chopped green onions or crispy bacon bits
Instructions
-
Cook the sausage
Heat a large cast iron skillet over medium-high heat. Cook sausage until browned and crispy. Remove and set aside, leaving some grease in the pan. -
Crisp the hash browns
Add olive oil and butter. Spread hash browns into an even layer and let them cook untouched for 4–5 minutes to develop a crust. Flip and continue cooking until golden brown. -
Add onion + heat
Toss in diced onion and cook 2 minutes. Stir the sausage back in. Add the Ghost Pepper Hot Sauce and mix thoroughly. -
Fry the eggs
In a separate pan (or clear a space in the skillet), fry eggs sunny-side up or over-easy. -
Finish the scramble
Top the skillet with cheddar cheese and let melt. Place fried eggs over the top. Finish with extra hot sauce, black pepper, and green onions.
Pro Tip
The ghost pepper sauce works best when mixed directly into the sausage grease — it coats the potatoes and gives the whole skillet a smoky, creeping heat instead of just burning your mouth instantly.