SAUSAGE BREAKFAST HASH
Served with dough well-done (toast) and dirty water (coffee), this makes a fun breakfast-for-dinner combo.
—JACOB KITZMAN SEATTLE, WA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
3 tablespoons butter, divided
1 package (20 ounces) refrigerated diced potatoes with onion
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and sliced
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/4 teaspoon salt
Dash cayenne pepper
1 cup (4 ounces) shredded Swiss cheese
8 eggs
1/4 teaspoon pepper
Hot pepper sauce, optional
1. In a large skillet, melt 1 tablespoon butter over medium heat; stir in the potatoes, sausage, green and red peppers, salt and cayenne. Cover and cook 12-14 minutes or until potatoes and vegetables are tender, stirring occasionally. Stir in cheese.
2. In a large skillet, fry eggs in the remaining butter as desired. Sprinkle with pepper. If desired, serve with pepper sauce.