Recipe Categories
Breakfast
Hash Browns
Kat's
Breakfast Hash
8
oz spicy or mild bulk pork sausage
3 cups frozen potatoes O'Brien, thawed
1/2 cup chopped onions
2 tbsp. flour
6 eggs, beaten
salt & pepper
1 large tomato, chopped
1/3 cup Parmesan cheese, grated
Cook sausage in a large non-stick skillet until browned, breaking
into crumbles with a wooden spoon. Pour of all but one tablespoon
drippings. Add potatoes and onions to skillet; continue to cook
8 minutes or until potatoes are tender and golden brown, stirring
frequently.
Beat together eggs and salt; add to skillet. Cook about 3 minutes
or until eggs are set, stirring frequently. Stir in tomatoes. Heat
through. Sprinkle with cheese.
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In Spain, snapping the thumb and first finger
together a few times is a form of applause. If you think the person you are
talking about is stingy, tap your left elbow with your right hand. If you've
heard the story before, put your right hand behind your head and pull your
left ear.