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3-4
10 minutes
10-15 minutes
1 bag seasoned potato wedges
Avocado oil spray
1lb bacon
½ lb breakfast sausage
1 cup buttermilk
1 cup mayonnaise
2 tablespoons Ranch mix
8oz Colby Jack Cheese – Shredded
1-2 tablespoons saved bacon and sausage grease
1-2 tablespoons AP flour
3-4 cups whole milk
1-2 teaspoons Essential Seasoning
1 teaspoon Hatch Chile and White Cheddar Seasoning
Green onions for garnish
¼ cup pickled jalapeños
Pre-warm griddle on low heat.
Spray griddle with avocado oil spray or use avocado oil, about 1 tablespoon. Cook tater wedges till done, flipping and moving around about every 3 mins.
Add bacon to the griddle and cook till done.
Add sausage and cook till done.
Make ranch dressing by adding buttermilk, mayo, and Ranch seasoning and mix well. Set in fridge till ready.
Grate cheese and set aside.
With a aluminum pan, add grease from the bacon and sausage, about 2-3 tablespoons. Can supplement with butter or Bacon Up.
Add 2-3 tablespoons flour and cook till for 2-3 mins.
Add milk slowly and whisk well.
Add sausage to the gravy and mix well. If thick, add more milk.
Season gravy with Essentials and Hatch Chile seasoning.
Remove bacon and chop.
In a small aluminum sheet pan, add tater wedges first.
Add half the shredded cheese first.
Add gravy on top of the cheese.
Add more cheese after that.
Add chopped bacon and add on top.
Finish with Ranch, green onions, and jalapeños.
Enjoy!
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