Mother’s Day Springtime Brunch
Blue Ribbon Skillet
7 links breakfast sausage
3 tablespoons lard or butter
4 cups shredded hash browns
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped orange bell pepper
1 jalapeño pepper, seeded and chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded cheese
In large skillet, cook sausage according to package directions. Cut links into 1-inch pieces and set aside.
In same skillet, heat lard or butter over medium-high heat. Add hash browns, onion, bell peppers, jalapeños, salt and pepper. Cook for about 10 minutes, or until hash browns are lightly browned and tender, turning occasionally.
Return sausage to skillet and sprinkle with cheese. Cover skillet and heat for 2 minutes, or until cheese is melted. Yields 3 servings.
Editor’s Note: This recipe can be doubled to make a “2-skillet breakfast.” Cook sausage in one skillet, and in another cook the hash browns, onion, peppers and seasonings. Stir sausage pieces into hash brown skillet. Top with cheese and melt.