Skillet Breakfast Hash

Perfect for a cold morning!

This recipe requires one large baked potato that is baked a day or two ahead and refrigerated.  I usually make this after we've had stuffed baked potatoes for dinner the previous night.  I just bake 1 extra potato and stick it in the fridge until the next morning.

Here's what you need:

2 tablespoons olive oil
1 medium diced onion or 1 (12 oz.) bag frozen diced onions 
1 large refrigerated baked potato, diced
1 pound ground breakfast sausage, browned/crumbled 
Cream gravy (packaged, or make your own) (optional)
Salt & Pepper
Grated cheese (cheddar, or your preference)

Begin by adding the olive oil, onions, and salt and pepper to a non-stick skillet.  

Cook on medium high heat until the onions soften and just begin to brown some.

While the onions cook, brown the sausage, set aside.

Then dice the potato.

Remove the skin if you prefer.

Add the potatoes to the onions and stir.  Allow to cook on medium high to high heat until the potatoes are browned to your liking. 

Add the sausage, stir, and continue to cook.....

Until it looks like this.  You could use smoked sausage or diced ham instead of ground breakfast sausage if you prefer.

This step is optional, you could skip it but my husband likes it, so I always add it.  Make a cream gravy and pour over the top, don't stir.  Cover and reduce the heat to low.  

If I'm in a hurry, I use this gravy mix.  If I'm not, I make my own gravy from the sausage drippings.

Sprinkle grated cheese over the top of the gravy and cover.  Allow to cook on low heat until the cheese melts.

Grab a fork and dig in!