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