Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons vegetable oil
  • 1 bag (20 oz) refrigerated O’Brien hash browns
  • 1 cup frozen fully cooked breakfast sausage crumbles (from 9.6-oz bag)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 4 eggs
  • Salt
  • Pepper

Instruction

  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add hash browns and frozen sausage; cook 6 to 7 minutes or until hash browns are golden brown and crispy.
  • Reduce heat to medium. Turn potato mixture with spatula; drizzle with remaining 1 tablespoon oil. Sprinkle with cheese. Use spatula to make 4 (3-inch) holes in hash brown mixture. Carefully break 1 egg into each hole. Sprinkle eggs with salt and pepper.
  • Cover and cook 5 to 10 minutes or until whites and yolks are firm (not runny).