Tuesday, June 18, 2013

Layered Country Breakfast

We don't get a chance to eat breakfast at home during the week so a big breakfast on the weekends has become a regular treat in our house.  The kids love eggs and often we'll sleep in and have this a little later than their normal breakfast so it usually holds us until mid-afternoon.  This is also a great "breakfast for dinner" option.

Start with 5-6 medium potatoes and dice them.  In a large skillet over medium-high heat, add about 2 tbsp olive oil or canola oil and the potatoes.  Season with garlic salt and pepper.  Stir periodically and continue frying until potatoes are cooked through and tender with golden crusty parts.

In a small skillet, cook about a pound of ground sausage until well browned.  You can use whatever you like or have on hand.  Here I used 5 bratwurst removed from their casings.  Drain and keep warm.

When the potatoes are done, top them with the sausage and a couple handfuls of whatever shredded cheese you like - I used colby jack.  Cover the pan and let sit over low heat to melt the cheese while you cook the eggs.  Do not stir.  My gang prefers over-easy eggs for this type of dish but any way you like them would work fine here.  Scoop the potato/sausage/cheese mix onto plates and then top with eggs.

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