Easter brunch at my home yielded a meal that was oh-so-delicious, and oh-so-bad-for-ya. Served with a side of greens this meal might have begun to approach something well-rounded, but we didn’t go that route. This was buttery, sinful, and amazing.

Starting with the biscuits, I used Alton Brown’s recipe (skipping the Crisco and using more butter instead) and doctored it up with pepperjack cheese and green onions. While I mixed the dough and rolled out the biscuits, Josh got to work grating the potatoes for hash browns—then mixing the potato with olive oil and grated jalapeno, salt and pepper, and pressing all the moisture out of the mixture before frying it up.

He browned Italian sausage and then started a roux for gravy—we used flour, butter, milk, and a bit of chicken broth. Salt and pepper to taste: done.

Serve with eggs as you like ‘em, and it’s a bang-up breakfast with southern flair.