Ingredients
1/4 cup butter, cubed2 packages (20 ounces each) refrigerated shredded hash brown potatoes1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces1/4 cup chopped onion1/4 cup chopped green pepper12 large eggs, lightly beatenSalt and pepper to taste1 cup shredded cheddar cheese
Preparation
In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once.
Push potato mixture to the side of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.
