MESS WITH RECIPES

Steps:

• In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Stir in luncheon meat; heat through. Cover and remove from the heat. In another greased skillet, combine eggs. salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover for 3-5 minutes or until cheese is melted.

Steps:

• Melt Olive Oil And Butter In large skillet and pan fry potatoes, stirring often to crisp on each side. Sprinkle a little salt & pepper on potatoes while cooking. When done remove from heat and transfer potatoes to a large bowl.
• In a same skillet, on medium heat, cook sausage until brown. Remove sausage to paper towel lined bowl to drain. Pour off the grease from the skillet.
• In same skillet melt the bacon grease, butter or margarine over medium heat and add the diced onions & peppers. Stir to coat and saute for about 5 minutes.
• Add the sausage and potatoes to the onion and pepper mixture and stir well.
• Add the beaten eggs and green onions then stir well. Continue to stir occasionally until the eggs are nearly cooked. Don't over stir or you'll break up the potatoes.
• Add salt & pepper to taste and sprinkle cheese over the top. Turn heat off and cover skillet until cheese melts.
• Give it one more quick stir and serve. Enjoy!
• Options: If you prefer not to scramble the eggs into the casserole, then once everything is cooked, crack the eggs, one at a time on top of the casserole. Cover and cook over low until whites are cooked and yellow is still runny. Instead of bulk breakfast sausage, use 1 pound of bacon cooked crisp and coarsely chopped, use fried ham steak cut into chunks, or use all three! The more cheese, the better - I like sharp cheddar and colby jack mixed together.