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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found the recipe for this hearty stovetop dish several years ago and changed it to fit our tastes, relates Marilyn Hash of Enumclaw, Washington. When I served it at a Christmas brunch, it was an instant hit. Ingredients:
1 pound bulk italian sausage |
5 cups frozen shredded hash brown potatoes |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/4 to 1/2 teaspoon salt |
pepper to taste |
1/2 cup sliced mushrooms |
4 eggs, lightly beaten |
1 medium tomato, thinly sliced |
1 cup (4 ounces) shredded cheddar cheese |
sour cream and salsa, optional |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned.
2. Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese.
3. Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired. Yield: 6 servings.
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