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September 3, 2013 By Kimberly

Are you ever looking for a breakfast or brunch recipe to impress? Since next Sunday is Grandparents Day we are sharing a “Brunch with Grandparents” menu this week!

While searching through a Taste of Home book I found this breakfast hash recipe that I knew would be amazing and was not let down. This is a great recipe for Little Chefs because after the prep work it is made in one skillet which means only one thing to focus on. There is some waiting time to let the hash browns lightly brown, but do not rush this step or you will have limp potatoes. Lightly browned means lightly crunchy which is an important texture this dish needs.

Put the potatoes in the refrigerator the night before to allow them to defrost. This step will speed up the cooking time versus throwing them frozen in the pan. Slice your precooked sausage into rounds. Dice your onion (click here for a video by Little Chefs A, C and D) and green pepper. If you want to make it even easier buy potatoes with onions and peppers. Shred your cheese. Crack and lightly beat your eggs. Get out your seasonings. Now you are ready to cook.

In a large skillet melt the butter.
Add the potatoes, sausage, onion and salt and pepper. Season with salt and pepper. Each layer needs its own seasoning. Cook uncovered over medium heat for about 15 minutes or until potatoes are lightly browned.

Push potatoes to the sides and add the beaten eggs in the middle of the pan. Season eggs with salt and pepper. Cook until the eggs are set.


Mix the eggs with the hash brown mixture.


Top with cheese and cover with a lid. Cook for 1-2 minutes or until cheese is melted.

Serve warm. A filling breakfast or brunch hash recipe Little Chefs are able to make to impress someone special like your Grandparents this Sunday for Grandparents Day.

Don’t forget our linky party Fantastic Thursday which opens Wednesday at 10pm MST!

Ingredients

  • 4 Tablespoons butter
  • 30 oz hash browns
  • 1 package brown and serve sausage cut into 1/4 inch rounds
  • 1/4 cup chopped onion
  • 9 eggs
  • 1 cup cheddar cheese
  • salt
  • pepper

Instructions

  1. In a large skillet melt the butter.
  2. Add the potatoes, sausage, onion and salt and pepper. Each layer needs its own seasoning. Cook uncovered over medium heat for about 15 minutes or until potatoes are lightly browned.
  3. In a bowl crack the eggs and whisk together.
  4. Push potatoes to the sides and add the beaten eggs in the middle of the pan. Season eggs with salt and pepper. Cook until the eggs are set.
  5. Mix the eggs with the hash brown mixture.
  6. Top with cheese and cover with a lid. Cook for 1-2 minutes or until cheese is melted.

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http://www.fivelittlechefs.com/2013/09/breakfast-hash.html

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