Smoked Sausage Hash
Buttery English Muffins with Jam
Ingredients
- 1 (14-oz) pkg smoked sausage, sliced (or use frozen veggie crumbles)
- 1 Tbsp olive oil
- 1 (12-oz) pkg frozen seasoning blend (diced onion, bell pepper, and celery), thawed
- 1 (32-oz) pkg frozen diced hash browns, thawed
- ½ tsp salt
- ½ tsp pepper
- ¼ cup butter, divided
- 6 large eggs, divided
Instructions
- Cook sausage in hot oil in a large nonstick skillet over medium-high heat until browned. Remove from skillet; reserve drippings in skillet.
- Cook seasoning blend in hot drippings until tender. Add hash browns; cook, stirring occasionally, 10 to 15 minutes or until browned.
- Return sausage to skillet with salt and pepper; cook 2 minutes or until thoroughly heated. Divide hash among 6 plates; keep warm.
- Wipe skillet clean. Melt 2 Tbsp butter in skillet over medium heat. Crack 3 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness. Serve fried eggs over hash.
- Repeat procedure with 2 Tbsp butter and 3 eggs.
Side Dish Ingredients
- 1 (6-count) pkg English muffins, split
- ¼ cup butter, softened
- 1 cup strawberry jam
Side Dish Instructions
- Preheat broiler. Place muffins, cut sides up, on a large baking sheet. Broil until toasted. Spread with butter, and serve with jam.
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