Potatoes And Eggs Recipe
Ingredients
| 12 ounces bulk pork sausage | ||
| Onion | 1 Small, chopped | |
| 3 cups frozen shredded hash brown potatoes | ||
| 1 teaspoon herb-seasoned salt | ||
| Shredded Swiss cheese | 1 1/2 Cup (16 tbs) | |
| Eggs | 6 | |
Directions
Heat oven to 350°.
Cook and stir sausage and onion in 10-inch skillet over medium heat until sausage is brown; drain.
Stir in frozen potatoes and herb-seasoned salt.
Cook, stirring constantly, just until potatoes are thawed, about 2 minutes.
Remove from heat; stir in cheese.
Spread in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches.
Make 6 indentations in potato mixture with back of spoon; break 1 egg into each indentation.
Bake uncovered until eggs are desired doneness, 20 to 25 minutes.
Cook and stir sausage and onion in 10-inch skillet over medium heat until sausage is brown; drain.
Stir in frozen potatoes and herb-seasoned salt.
Cook, stirring constantly, just until potatoes are thawed, about 2 minutes.
Remove from heat; stir in cheese.
Spread in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches.
Make 6 indentations in potato mixture with back of spoon; break 1 egg into each indentation.
Bake uncovered until eggs are desired doneness, 20 to 25 minutes.
Chef
