Brunch for Lunch

This is a simple, yet hearty meal we affectionately call Brunch for Lunch. I used to make this after church on Sundays and sometimes before school on weekdays. It is easy to add more ingredients or change the ingredients to what you have on hand.

Brunch for Lunch

1/2 cup (1 stick) butter

2# bag of frozen Southern style hash browns (cubed potatoes)

1# bulk breakfast sausage (or use bacon or ham or chopped links or whatever meat you want or no meat at all)

Optional: sliced onions, bell peppers, mushrooms, and/or chopped tomatoes.

6 eggs, beaten

1-1/2 cups grated sharp cheddar cheese (or Parmesan or whatever kind of cheese you have)

You will need two skillets (1 very large apx 14″ and 1 medium apx 12″). In the biggest skillet, melt butter over high heat. Add frozen hash browns and let fry on high heat until browned. Meanwhile in smaller skillet, fry breakfast sausage until cooked through. Turn the hashbrowns when brown and add sausage to the top of the hashbrowns. Don’t turn again until bottom is browned. Meanwhile, saute the optional ingredients over medium heat in the smaller skillet until they are cooked. Add to the top of the sausage in the hashbrown skillet. Scramble the eggs in the smaller skillet until cooked through. By this time the hashbrowns should be browned and you should start turning them so they cook through and are browned a little. Stir in the meat and veges. Add the eggs and stir in. Once the potatoes are all cooked, sprinkle cheese over the top. Turn the skillet to low. Turn the medium skillet upside down on the large skillet to make the cheese melt faster on the top. Once the cheese is mostly melted, remove the medium skillet and serve. Serves 6-8.

Final word: yes, the cretins here put ketchup on it. I use Tabasco.