Sausage and Cheese Scramble
You can stretch this recipe to even more servings by increasing the amount of chopped peppers you sauté with the onion. In fact, a mixture of red, green, and yellow peppers makes for a delicious combo.
INGREDIENTS | SERVES 8
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 pound ground sausage
- 4 cups frozen hash brown potatoes
- 8 large eggs
- ¼ cup water or heavy cream
- OPTIONAL: a few drops hot sauce
- Salt and freshly ground pepper to taste
- ½ pound Cheddar cheese, grated
Preheat an electric skillet to medium-high or heat a deep 3 ½-quart nonstick sauté pan over medium-high heat and add the oil. Once the oil is heated, add the onion and pepper and sauté until the onion is transparent, about 5 minutes.
Add the sausage and cook for 5 minutes, or until browned, breaking it apart as it cooks. Remove any excess fat, if necessary, by carefully dabbing the pan with a paper towel.
Add the hash browns and cook covered for 10 minutes, or until the hash browns are tender and the sausage is cooked through. Stir to combine well.
Whisk together the eggs, water or heavy cream, hot sauce (if using), and salt and pepper. Remove the lid from the pan and pour the eggs over the sausage-potato mixture. Stir to combine and scramble the eggs until they begin to set.
Add the cheese and continue to scramble until the eggs finish cooking and the cheese melts. If you prefer, instead of stirring the cheese into the mixture, you can top it with the cheese; then cover the skillet and continue to cook for 1 to 2 minutes or until the cheese is melted. Serve immediately.
Cooking with Your Feet Up
As long as you can position it so the cord is safely out of the way, you can fix this meal in an electric skillet at the table. Chop the vegetables the night before and mix the eggs together in a jar with a tight lid. You'll be able to sit down to cook while you savor your first cup of coffee.
