For sauce:
2 tbsp Butter
12 oz heavy cream
1/4 cup scallions
pinch of salt
8 oz cheddar cheese
Procedure
Melt butter, add scallions and salt in a heavy bottom pan.
Whisk in cream to warm.
Whisk in the cheese until smooth.
Remove from heat
2 tbsp Butter
2 eggs sunny side up
1/3 cup Hash Sauce
1 ea large russet potatoes, fried
1 cup brussels sautéed
1/2 cup Onion & Pepper julienne
1 ea biscuit (pillsbury or from scratch)
Procedure
First you will need to cut
all of your potatoes and Brussel sprouts to your preference.
In a sauté pan, over medium.
Heat, add your butter until melted. Add potatoes, Brussel sprouts, peppers, and onions. Season with Salt and pepper to taste. Fry for about 5 to 10 minutes, until potatoes are golden on the edges and veggies are tender.
Cook your eggs to your desired temperature and technique.
In a separate pan heat your hash sauce.
To plate, add potato mixture, to bottom of a large bowl or plate. Top it with your Hash Sauce.
Garnish the top with your eggs and your biscuit on the side.