Ingredients Weight Measure
Breakfast sausage, raw 1 lb.
Ham, smoked 1 lb.
Green peppers, diced 2 ea.
Yellow onions, large, diced 1 ea.
Onion powder 1 tsp.
Garlic powder 1 tsp.
Black pepper 1 tsp.
Lawry's® Salt 1 Tbsp.
TABASCO® brand Original Red Sauce 1/4 cup
Eggs, boiled, shelled 12 ea.
Eggs, raw, beaten 6 ea.
Oriental breadcrumbs

Cheese Sauce

Ingredients Weight Measure
Heavy cream 1 pt.
Kraft® Sharp Cheddar Cheese Sauce 1/2 cup
Pepperjack cheese, shredded 1/2 lb.
Cornstarch 1/2 cup
Chicken base 2 Tbsp.
Water, warm 1 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Salt to taste

Hash Browns

Ingredients Weight Measure
Butter or oil 1/2 cup
Salt to taste
Potatoes, shredded 3 lbs.


Ingredients Weight Measure
Strawberries, sliced and fanned 18 ea.
Cilantro, minced 1/4 cup


  1. To prepare Eggs, place first 9 ingredients in a food processor and puree to a fine meatloaf consistency.
  2. Portion mixture into 12 equal amounts. Wrap each egg with mixture; then apply egg wash. Roll eggs in breadcrumbs until completely covered.
  3. Cook in deep fryer until golden brown. Place on sheet pan and bake for 20-25 minutes at 285°F to 300°F. When done, keep warm to 140°F.
  4. To prepare Cheese Sauce, heat heavy cream in medium saucepan on medium heat.
  5. Incorporate cheddar cheese sauce; whip well and then add shredded pepperjack cheese. Allow cheeses to melt; whip well.
  6. Mix cornstarch, chicken base, water and TABASCO® Chipotle Pepper Sauce. Make sure there are no lumps. Add to cheese sauce and mix well. Allow to simmer for 3-5 minutes, until sauce is done. Adjust seasoning with salt if needed.
  7. To prepare Hash Browns, clarify butter; heat griddle to 350°F-375°F.
  8. Season potatoes with salt and toss. Place on griddle and grill to golden brown (5-6 minutes).
  9. To assemble each serving, place potatoes in center of plate; place eggs on potatoes. Top with cheese sauce. Place 3 sliced berries around plate. Sprinkle with cilantro and serve.

Yield: 6 servings