Country Breakfast Skillet

4 strips of bacon
1/2 lb. ground sausage
2 1/2 C. frozen Southern diced hash browns
2 T. butter
1/2 C. chopped red bell pepper
3 green onions, chopped
6 eggs, beaten
1 C. shredded cheddar cheese
salt and pepper to taste

In a large skillet, fry up the bacon until crispy, remove to a paper towel lined plate and roughly chop when cooled. Add the sausage to the same skillet and brown it, breaking it up with a wooden spoon as it cooks. Remove the sausage to drain on a paper towel. Add the frozen hash browns and 1 T. of butter to the skillet. Cook over med. high heat till they are tender and begin to brown. Add the bell pepper and cook for 2-3 minutes to soften then add the green onions, drained sausage and chopped bacon, stirring to combine. Push the potato mixture to one side of the pan and add the remaining butter to the other side and pour in the beaten eggs. Stir the eggs till they just begin to set and then fold the potato mixture into the scrambled eggs, combining well. Stir in the 3/4 of the cheese till melted and season with salt and pepper to taste. Top with the remaining cheese just before serving.

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