I always love trying new recipes and this hand-held breakfast sandwich featuring Hungry Jack Premium Hashbrown Potatoes is filled with potatoes, egg, turkey and cheese. It’s perfect for a breakfast on the go or even an after-school snack. The thing I love about this recipe is that it uses the newly-available Hashbrown Potatoes by Hungry Jack in the pint size carton. One carton makes a whole pound of 100% Idaho potato hash browns {just add water}!
Ingredients
- 1 Carton Hungry Jack Cheesy Hashbrowns
- 1 1/2 cups shredded cheddar cheese
- 2 pkgs refrigerated reduced-fat biscuits
- 8 hard-boiled eggs, halved lengthwise
- 1 pkg sliced turkey
- 2 TBS melted butter
- cracked pepper for garnish
Directions
Step 1: Heat oven to 375 degrees
Step 2: Hard-boil eggs {you could substitute scrambled eggs if you don’t like hard boiled eggs}.
Step 3: Refresh Hashbrowns according to package directions {add hot water to carton, let stand 12 minutes, then pan fry for 3-4 minutes-I think you can even skip the frying step!}.
Step 4: Combine hashbrowns and cheese in a bowl.
Step 5: Roll or pat each biscuit dough into a 5-inch circle.
Step 6: Place 2 TBS hashbrowns mixture, one half hardboiled egg and one TBS turkey on one side of the dough circle.
Step 7: Fold dough over egg to cover;pinch edges to seal. Pleace on a baking sheet. Brush lightly with butter and sprinkle with black pepper.
Step 8: Bake until biscuits are flakey and golden brown, about 18 minutes.
Serve warm. Refrigerate leftovers.
Disclosure: Recipe and ingredients provided by Hungry Jack. No compensation received.
About Angie
This looks absolutely delicious (I do think I’ll try scrambled eggs first, though). And I like that it’d be totally new to my kids but using stuff we would normally have on hand anyway.