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DSC_2297Long before ‘brinner’ became one of those clever twists on the English language, I was making this sausage and potato omelet for dinner.  Ironically, I’ve never made it for breakfast.  It’s satisfying and filling, and if there’s a leftover slice or two, it makes for an excellent breakfast–or lunch–the next day.

The recipe suggests a 10-inch skillet, but many times, when all the girls were home, I made it in a bigger skillet.  The ingredients can easily be increased to accommodate a bigger pan, like a 12-incher.  

This dish came from a slim cookbook put out by Crisco back in the day.   It takes a little time – maybe 30 minutes or so – for the eggs and hashbrowns to crisp, but from there, you serve it hot right out of the skillet.  Add a side of fruit, and brinner is served!

Sausage Potato slice

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)



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