Breakfast Hash

1/4 c. butter, cubed

2 20-oz. pkgs. refrigerated shredded hash brown potatoes (not frozen)

1 7-oz. pkg. brown-and-serve sausage links, cut into 1/2-inch pieces

1/4 c. chopped onion

1/4 c. chopped green pepper

12 eggs, lightly beaten

Salt & pepper to taste

1 c. shredded cheddar cheese

In a large skillet, melt butter. Add potatoes, sausage, onion, and green pepper. Cook, uncovered, over medium heat for 10 to 15 minutes or until potatoes are lightly browned, turning once.

Push potato mixture to the sides 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 for 1 to 2 minutes or until cheese is melted.

8 servings