Ingredients:

1 pound of medium heat sausage, our favorite is R & B Rice
1 medium onion, diced
1/2 bell pepper, diced
1 large potato, diced, precooked to soft in the microwave with a little water in a covered corelle dish, (or prebaked, chilled, russet potato, diced)
Black pepper
Salt if necessary

8-10 eggs, depending on whether you want a 2 egg or 3 egg omelet for each individual
about a tablespoon of milk or water for each omelet

Finely shredded Colby/Jack cheese
Picante sauce
Sour cream                    

1. Brown the sausage, season to your taste (we usually add red pepper for more heat).

2. Add the diced onion, bell pepper, and potato and let brown. Add the black pepper and salt to your taste.

3. Make your omelets by putting 2 or 3 eggs in a bowl large enough to whip the eggs with a fork and add a small amount of milk or water while you whip. To cook the omelets, I use a small 6" cast iron skillet with a small clear glass lid. Heat the skillet over medium heat. Melt a small amount of butter in the cast iron and swirl to coat up the sides and bottom of the skillet. Add the eggs and place lid on the skillet turning the heat down to low (My stove has low, 1 or 2 and I use 1). I am able to see the progress through the lid. You will be able to see the eggs really puff up as they cook through and I try to not let the bottom brown.

4. Once the eggs are cooked through start layering the rest of the ingredients on a plate or a wide bottomed bowl. Put a generous amount of the sausage/potato hash on top of the eggs, followed by the cheese, then the picante sauce and sour cream. Put the dish in the microwave if you want the melt the cheese.

5. Serve at once with toast.

Enjoy!

Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you.