Sausage & Potato Omelet

Long 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 Omelet

Ingredients

• 1 pkg brown and serve sausage links
• 1/3 cup Crisco (I use oil - butter could be used, too)
• 16 oz shredded hash browns (or 5 hash brown patties, chopped up)
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• Salt and pepper
• 4 eggs
• 1/4 cup milk
• 1/4 tsp salt
• Dash of pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Brown sausage links according to package directions. Set aside
2. Pour oil into 10-inch skillet and heat. Combine thawed hash browns, onion and pepper; pat into skillet. Season generously with salt and pepper.
3. Cook, uncovered, over medium heat until underside is crisp and brown, 12 - 15 minutes.
4. Blend eggs, milk, salt and pepper, and pour evenly over potatoes.
5. Top with sausage links arranged in spoke fashion. Cover.
6. Cook over low heat until eggs are set - about 8 minutes. Sprinkle cheese over eggs and sausages.
7. Cover and heat just till cheese begins to melt. Loosen omelet and cut in wedges to serve.