| SAUSAGE AND POTATO OMELET |
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5 servings1 package (8 ounces) brown and serve sausage links (10 links) 1/3 cup CRISCO 1 package (12 ounces) frozen shredded hash browns, thawed (2 patties) 1/4 cup chopped onion (optional) 1/4 cup chopped green pepper (optional) Salt and pepper 4 eggs 1/4 cup milk 1/4 teaspoon salt Dash pepper 1/2 cup (2 ounces) shredded process American cheese In small skillet, brown sausage links according to package directions. Meanwhile, melt Crisco in a 10-inch skillet. Combine the thawed potatoes, onion, and green pepper; pat into skillet with spatula. Season generously with salt and sprinkle with pepper. Cook, uncovered, over low heat till underside is crisp and brown, 12 to 15 minutes. Blend eggs, milk, the 1/4 teaspoon salt, and dash pepper. Pour over potatoes. Top with sausage links arranged in spoke fashion. Cover. Cook over low heat 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. |
