Breakfast Haystacks

March 17, 2016 4:53 pm Published by

Serves 6


  • 6 pieces of toast
  • 10 Martin’s Eggs
  • 1 pound of cooked potatoes
  • ½ lb. of sausage for gravy
  • Lettuce, tomatoes, peppers, and onions, if desired
  • Ketchup or salsa

Tear the sausage into small bits with your fingers. Brown the sausage in a saucepan.

Scramble the eggs and fry them, adding some Velveeta cheese if you wish.

Shred the potatoes, season them with salt and pepper, and fry them until they become a light brown color.

If you desire vegetables, shred the lettuce, and dice the tomatoes, peppers, and onions.
After the sausage is browned, you can finish making the sausage gravy. Reduce the heat, add 3 tbsp. of flour and stir constantly until it is all soaked up. Continue stirring, while adding another 3 tbsp. of flour and 1 ½ cup of milk. If the gravy is too thick add a little more milk.

To assemble, place one piece of toast on a plate and cut into bite sized pieces. Layer eggs and hash browns on the toast and pour sausage gravy lavishly over everything. Top with the vegetables, if you wish. This is a hearty breakfast, and it’s a great way to start a busy day.