HOBO

By Jaxson

Ingredients

• 12 OZ COUNTRY STYLE SAUSAGE
• 1/2 CUP SHOPPED YELLOW ONION
• 1/2 CUP SLICED FRESH MUSHROOMS
• 1/4 CUP VEGETABLE OIL
• 3 CUPS FRESH SHREDDED HASH BROWN POTATOES
• 6 LARGE EGGS, LIGHTLY BEATEN
• 1 CUP SHREDDED CHEDDAR CHEESE

Preparation

Step 1

BROWN THE SAUSAGE MEAT IN A LARGE SKILLET OVER MEDIUM HIGH HEAT. DRAIN THE EXCESS FAT. ADD THE ONION AND MUSHROOMS AND COOK UNTIL TENDER. TRANSFER MIXTURE TO A BOWL.

ADD THE OIL TO THE SKILLET WHEN HOT, ADD THE HASH BROWNS AND PRESS EVENLY INTO THE SKILLET. COOK OVER MEDIUM HIGH HEAT UNTIL GOLDEN BROWN ON ONE SIDE.

STIR IN THE EGGS AND THE SAUSAGE MIXTURE AND SCRAMBLE EVERYTHING TOGETHER, COOKING TO THE DESIRED CONSISTENCY.

THEN SCATTER THE CHEESE OVER THE TOP. COVER WITH A LID AND CONTINUE TO COOK UNTIL CHEESE IS MELTED.