- 6 ounces bulk pork sausage
- 1-1/2 cups frozen shredded hash brown potatoes
- 1/4 cup chopped onion
- 6 Eggland's Best Eggs
- 1/3 cup milk
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- In a skillet, brown and crumble sausage until fully cooked. Remove sausage, reserving drippings. In the drippings, cook potatoes and onion until potatoes are browned, stirring occasionally. In a bowl, beat eggs, milk, parsley and salt; pour over potato mixture. Add sausage; cook and stir gently over medium heat until eggs are set. Sprinkle with cheese. Cover for 1-2 minutes or until cheese melts. Yield: 4 servings.
Originally published as Farmer's Country Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p26
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