Cheesy Potato and Hot Sausage Breakfast
This satisfying breakfast dish is perfect for a camping trip or a weekend brunch. It combines southwest-style hash browns with sliced hot Italian sausage, all cooked together in a single skillet. Beaten eggs are stirred in until set, then the mixture is topped with shredded pepper jack cheese to melt before serving. It is a complete meal that requires minimal prep, especially if the sausage is cooked ahead of time.
Ingredients
- 1 (20 ounce) package Simply Potatoes Southwest Style Hash Browns
- 3 hot Italian sausage links, cooked & browned
- 6 eggs, beaten
- 1 cup monterey jack pepper cheese, shredded
- 3 tablespoons olive oil
Method
- Place the sausage links in a 12-inch skillet. Prick them with a fork or toothpick, then add 2 cups of water. Cook, turning often, until the water evaporates, about 20 minutes.
- Continue cooking and turning the links until they are browned on all sides. Remove them from the pan, slice into 3/4-inch pieces, and set aside.
- Heat 2 tablespoons of the olive oil in a 12-inch skillet or Dutch oven.
- Add the hash brown potatoes and the pre-cooked sausage slices to the hot oil.
- Mix everything together, then press it down into an even layer. Season with salt and pepper and cook for about 8 minutes.
- Drizzle the remaining 1 tablespoon of oil over the top of the potatoes and turn the mixture with a spatula.
- Cook for another 8 minutes, or until the potatoes are soft and beginning to brown.
- Turn the mixture once more if you wish to achieve more browning, cooking for a few additional minutes.
- Lower the heat. Pour in the beaten eggs and cook for 3 to 4 minutes, stirring occasionally, until the eggs are fully set.
- Sprinkle the shredded cheese over the top. Turn off the heat and cover the pan with a lid or foil for a minute or 2.
- Allow the cheese to melt slightly before serving.
Nutrition (per serving)
Sodium673000 mg
Recipe details
CategoryBreakfast
Authordjsherm
