Western Recipe

Time45m

Serves4

Hashbrowns, sausage, onion, green pepper and cheddar cheese.

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Ingredients

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1
Cook Hashbrowns
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the frozen hashbrowns, spreading them out evenly in the skillet. Season with salt and black pepper.
2
Fry Hashbrowns
Cook for approximately 10-15 minutes without stirring until they are golden brown on the bottom. Flip the hashbrowns and cook for another 10-15 minutes until both sides are crispy.

3
Cook Sausage
In a separate skillet, cook the breakfast sausage over medium heat, breaking it apart with a spatula until fully browned and cooked through, about 8-10 minutes. Drain excess fat and set aside.

4
Chop Vegetables
While the sausage is cooking, chop the onion and green bell pepper into small pieces.
5
Sauté Vegetables
In the same skillet used for the sausage, add the chopped onion and green bell pepper. Sauté for 5-7 minutes until they are soft and slightly caramelized.

6
Mix Ingredients
Once the vegetables are cooked, add the browned sausage to the skillet with the onions and green peppers. Stir to combine.
7
Add Hashbrowns
Gently fold in the crispy hashbrowns into the sausage and vegetable mixture, ensuring everything is evenly distributed.
8
Add Cheese
Sprinkle the cup of shredded cheddar cheese over the top of the mixture. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese melts.
9
Serve
Remove from heat, and serve warm. Enjoy your delicious Western hashbrowns!