Blue Ribbon Skillet
Sounds good in theory. Once the other ingredients are added, the hash browns become mushy if you don't completely brown them first and like little pieces of gristle if you do brown them If you leave them out altogether, it's just a sausage, pepper, onion and cheese sandwich without the bread. Adding watery veggies to hash browns is never a good idea unless it is a very, very small amount or something dehydrated, like some onions or sun-dried tomatoes. I commend the effort, but I check my recipes with someone else making them before I share. This person might have have benefited from keeping his/her eyes on the food and off the blue ribbon. — Christopher
- 7 links JOHNSONVILLE® Original breakfast sausage
- 3 tablespoons canola oil
- 4 cups Ore-Ida® hash browns
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1/4 cup orange bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 ounces) Sargento® shredded 4-Cheese Mexican blend cheese
- In a large skillet, cook sausage per package directions.
- Cut links into 1-inch pieces and set aside.
- In the same skillet, heat oil over medium-high heat. Add hash browns, onion, peppers, salt and pepper.
- Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
- Return sausage to the skillet and sprinkle with cheese.
- Cover skillet for 2 minutes until cheese is melted.