Ingredients

The following ingredients have 4 Servings
  • 8 ounces fully cooked breakfast sausage links (cut into bite-size pieces)
  • ¼ cup unsalted butter (cubed)
  • 2 pounds refrigerated shredded hash brown potatoes
  • 9 eggs (lightly beaten)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 1 cup extra-sharp cheddar cheese (shredded)
  • chives + extra cheese (for serving)

Instruction

  • Preheat a heavy cast iron pan over medium-high heat. Cut the sausage up into bite-size pieces. Add to the pan and cook until browned, about 5 to 10 minutes. Remove and drain the sausage on paper towels.
  • Return the pan to the heat. Melt butter and add the potatoes. Cook, uncovered, over medium heat, until the potatoes are light brown, turning once, about 15 to 20 minutes.
  • Push potatoes to the sides of the pan, forming a well; pour the eggs into center of the well. Cook, stirring constantly over medium heat until eggs are set. Season with salt & pepper, to taste.
  • Reduce heat to low; combine the eggs into potatoes. Sprinkle in the cheese; cover and cook until cheese is melted, about 1 to 2 minutes.
  • Serve with extra cheese and chives.