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Thursday, August 13, 2015

Back to School Breakfast

This breakfast Hash recipe is perfect to send them back to school. A hearty breakfast that serves 8 so that everyone heads off to school with a full belly and ready to learn.
1/4 cup butter, cubed                            
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 eggs, lightly beaten
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once.  Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted. Yield: 8 servings.

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