Breakfast Hash
- 4 cups Shredded potatoes ((I like to mix sweet potatoes with Idaho potatoes))
- 4 Large Eggs
- 1 cup Heavy whipping cream (Lactose free works, too!)
- 1 lb Mild pork sausage (All-natural and nitrate free, please!)
- 1 cup Mexican blend shredded cheese
- 1 small White onion (chopped)
- 1 medium Tomato (chopped)
- 1 16 oz jar Salsa (Your choice!)
- 1 package English muffins (Whole wheat is fine – there are usually 6 to a package.)
- 1/4 tsp Garlic powder
- 1/4 tsp Lemon pepper
- 1/4 tsp Cayenne pepper
- 8 TBS Extra virgin olive oil
Eggs & potatoes
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In a large bowl, whisk eggs with cream. Set aside.
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In a large skillet over medium heat, cook potatoes in 6 TBS, of oil. Turn often.
Sausage Mixture
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In another large skillet over medium-high heat, cook sausage in 2 TBS. of olive oil.
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Add spices. Cook for 5 minutes, stirring often.
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Add onions and tomatoes and cook for 1 minute.
Bringing it all together
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Pour egg mixture in with the sausage and vegetables and stir to incorporate.
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Cook for 3 minutes, stirring occasionally.
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Add cheese and stir.
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Spoon potatoes onto a serving platter and top with egg mixture.
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Spoon salsa on top. Serve hot with toasted English muffins.