 | | Directions |
- In a medium sized skillet, brown sausage, onion, and mushrooms until the sausage is cooked through, approximately 7-8 minutes.
- Remove sausage mixture from skillet and set aside. Add hash browns to skillet and cook approximately 5-6 minutes; then turn over and cook an additional 7-8 minutes.
- Whisk together eggs, salt, and pepper; and then pour meat mixture on top of cooked hash browns before stirring in the egg mixture.
- Cook until eggs are almost set. Sprinkle the cheese over the eggs.
- Reduce heat to low, cover, and continue cooking 2-3 minutes or until the cheese is melted.
- Serve while warm. Garnish with salsa, if desired.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: 8 inch round heavy skillet
Servings: 6
Serving Size: 1 piece
|  | | Ingredients | | - | | 3/4 pound fresh ground Italian sausage |
| - | | 2 tablespoons onion, chopped |
| - | | 4 ounces sliced mushrooms (drained, if canned) |
| - | | 2 cups hashbrown potatoes (refrigerated) |
| - | | 8 large eggs |
| - | | 1 teaspoon salt |
| - | | 1 dash pepper |
| - | | 1 cup cheddar cheese, shredded |
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