This hearty breakfast is tasty and goes together quickly. Great for everyday or as a special treat for overnight guests. My husband calls this kind of dish "camp eggs" because whenever he goes camping he throws some eggs and whatever else he has on hand in a skillet for breakfast. Call it whatever you want, it's yummy either way. :)
Hash Brown Skillet
adapted from Taste of Home
7 Sausage Links
1/4 cup Butter, cubed and divided
15oz Shredded Hash Browns
1/2 cup chopped White Onion
1/2 cup chopped Green Pepper
6 Eggs, lightly beaten
4-8oz Cheddar Cheese, shredded
Cook sausage links in a large skillet over medium-high heat. Remove from heat and slice.
In a large bowl, combine hash browns, sausage, onion, and green pepper. Heat half of butter in the skillet that you cooked the sausage links in. Add potato mixture and cook, uncovered, over medium heat until potatoes are lightly browned. Flip and brown on the other side. Do not stir the potatoes too much before they have browned or they will stick to the bottom of the skillet.
Push potato mixture to the sides of the pan. In the center of pan, melt remaining butter. Pour eggs into center of pan. Cook over medium heat until eggs are almost completely set. Reduce heat and stir eggs into potato mixture. Continue cooking until eggs are cooked through.
Top with cheese, cover and cook over low heat until cheese is melted.
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