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- 1 tablespoon olive oil
- 1/2 pound pork breakfast sausage
- 2 cups frozen shredded hash brown potatoes
- 1 10-ounce can diced tomatoes and green chilies, drained
- 4 ounces shredded cheddar cheese
- 6 large eggs, beaten
- 2 tablespoon whole milk
- Fresh chopped parsley, dill or basil (optional)
- Hot sauce (optional)
Instructions
- Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add ½ pound pork breakfast sausage and cooked until browned, 8 to 10 minutes. Add 2 cups frozen shredded hash brown potatoes and cook for 6 to 8 minutes until potatoes are browned.
- Add 1 drained 10-ounce can diced tomatoes and green chilies and stir in. Sprinkling with 4 ounces shredded cheddar cheese.
- In a medium bowl, whisk together 6 large eggs and 2 tablespoons of whole milk and pour over ingredients in the skillet. Reduce heat to low and cover. Cook for 10 to 12 minutes until eggs are set and cheese is melted.
- Let stand uncovered for 5 minutes. Sprinkle with herbs (if using) and cut into wedges. We enjoyed ours with a bit of hot sauce for a nice acidic kick.
Notes
Frozen hash browns: As an alternative, you can shred your own russet potato to use. Once shredded, add to a bowl of cold water for several minutes to remove some of the starch. Place in a clean towel and squeeze out any excess liquid before adding to the pan.
Cheese: I used cheddar, as that’s what I had, but grandma’s original used 1/2 pound of Velveeta cheese, cut up.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast