Ingredients for Hashbrown Breakfast Skillet
- Potatoes
- Breakfast Sausage
- 6 large eggs
- Diced Onion
- Cherry Tomatoes
- Mozzarella Cheese
- 1-2 tablespoons hot sauce (your favorite kind)
- 1 teaspoon salt
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How to Make Hashbrown Breakfast Skillet
- Heat 2 tablespoons of cooking oil in a large skillet over medium heat.
- Add 1 lb of breakfast sausage and cook, breaking it up with a spoon, until browned. About 8-10 minutes.
- Drain off excess grease from the skillet.
- Add 3 cups of shredded potatoes, 1 chopped medium onion, and 1 teaspoon of salt to the skillet.
- Cook, stirring occasionally, until the hashbrowns are golden brown and crispy. About 10-12 minutes.
- Push the hashbrown mixture to one side of the skillet, creating a clear space.
- Pour 6 large eggs into the empty space and scramble until cooked through. About 3-4 minutes.
- Stir the scrambled eggs into the hashbrowns.
- Add 1-2 tablespoons of your favorite hot sauce and 1/2 cup of chopped tomatoes.
- Stir in 1/2 cup of shredded cheddar cheese (or your preferred cheese).
- Stir well to combine and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
12g
Fat
19g
Carbs
13g
