This one’s inspired by one of the best hangover friendly meals that’s a favorite of Colorado Springs residents. Served up at the King Chef, The Grump is a plate of hash browns, covered with your favorite breakfast meat, covered with more hash browns topped with a couple of eggs and finally smothered with country gravy. For the more adventurous, you can get this smothered with their signature hot green chili, too.
Ingredients:
2 cups hash brown potatoes
2 cups sausage patties, chopped
2 cups white gravy
2 cups green chili salsa (King Chef Hot Colorado Green Chili to be authentic)
2 extra eggs
2 cups of Monterey jack cheese
2 pie crusts of your choice (they’re all good with this one)
Filling:
To make this at home is pretty easy. In large skillet, cook about 6 or so slices of sausage patties. Once cooked, remove from skillet and set aside and cook hash browns in skillet. While they are cooking, chop sausage patties into small chunks. Remove hash browns from skillet and set aside. This step is really optional but it adds a nice touch: cook two over easy eggs in drippings, set aside when cooked. Use drippings and your favorite white gravy mix (packaged or from scratch) in skillet to make gravy. Key here is to cook gravy about 5-10 minutes longer than normal so that it’s much thicker than normal to concentrate flavors. When cooked, remove from skillet and set aside. Still using the skillet, bring salsa to a simmer to cook off some of the liquids, about 5-10 minutes. Combine all this together and mix thoroughly, except the 2 eggs that you’ll put them on top of quiche later. Sometimes I mix only half of the gravy into this mixture and save the other half for mixing in with the eggs. This will make the eggs a little extra gravy flavored. Put the mixture in a container till ready to cook.
Final Assembly and Cooking:
Preheat oven to 375. In a large mixing bowl, combine eggs and half and half and beat till fully mixed. If you keep gravy separated, add it now. Add pepper to taste. Warm prepared filling and put it into pie pans with crust of your choice. I usually go with biscuit, pie or naked crust. It’s got too much potato in it for the others. Pour egg mixture into pie pans until just below lip. Cover with cheese, 1 cup on top of each pie. Place pies in middle of oven and bake for 40-45 minutes or until cheese is a golden brown. Remove from oven and pack it up for the rink.