Reviewed: Apr. 15, 2012

Love this! To eliminate those sticky fry pans.... use a huge cast-iron one! You can then just stick it in the oven to keep warm if you happen to be an early bird breakfast cook!

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Reviewer:

Deborah

Cooking Level: Beginning

Reviewed: Apr. 2, 2012

Excellent! We put some salsa on top to top this off. I even ate this leftover and it was still good. My husband is picky about eating vegetables so I left out the onion and green pepper and included mushrooms. It was still wonderful! Thanks for sharing.

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Reviewer:

Leslie

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

MY family Loved this!! They have been begging me to make this again!

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1 user found this review helpful

Reviewer:

lauriann1

Cooking Level: Expert

Home Town: South Jordan, Utah, USA

Reviewed: Oct. 7, 2010

Finally got the chance to make this...and it was so delicious! I added tomatoes and it was a good combo! Yummy!

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5 users found this review helpful

Reviewer:

Josie

Reviewed: Jan. 6, 2010

My family loves this! I use 3 real potatoes that I add to the pan first with my 'tube' of ground sausage. Once the sausage is cooked well I add the seasonings, onion, and peppers. Then I add egg as stated in the recipe. I think the potatoes are perfect this way and not mushy like people find the packaged ones.

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7 users found this review helpful

Reviewer:

Cherries

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 27, 2009

I always make extra baked potatoes with dinner the night before when we are camping. I double wrap the potatoes in foil and place them directly on the coals for 1-1/2 hours, turning them every 20 minutes. If you double wrap them in foil and turn them they will not burn, I promise! I have been cooking potatoes this way for years and have yet to burn one. I set them aside overnight to cool. Next morning I unwrap them and cube 'em up. It speeds up the cooking process in the morning if you start with potatoes that are already cooked and soft. All you have to do is brown them up in oil (I use vegetable oil instead of butter) and then add the rest of the ingredients. I add minced garlic and I use red bell peppers in my hash because we LOVE garlic in just about everything and the red peppers look pretty and have a nice subtle sweet taste. I also add salsa to kick it up a bit. Sometimes I will use bacon or ham instead of the sausage; I just use whatever I have on hand. Makes a great filling for breakfast burritos or served on its own. Just be warned, the potatoes WILL stick to the pan (it even sticks to my non-stick pans) and it is an awful chore to wash up the pan afterwards. But this is a filling, tasty, one dish breakfast meal that will fill you up for hours!

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18 users found this review helpful

Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

Reviewed: Dec. 17, 2009

I love this dish... it has become one of our favorites, especially when we want a nice filling breakfast that will last us a while. For those who said that the recipe was kind of bland, the secret to good flavor in my opinion is 1)making sure you use enough butter, as we all know butter makes everything taste a little better, so if you are skimping on this, it may not taste quite right 2) seasonings... the recipe only calls for salt and pepper to taste, I personally love to add some garlic and herb seasoning, as well as garlic salt and onion salt, and fresh ground pepper, having the right quantities of these will make a big difference. 3) being sure to cook the potatoes and eggs separately at first, as the recipe indicates. Otherwise it will turn out as mush Overall a great filling breakfast for any time.... also, if I have the time, I do like fresh potatoes better, but if I don't, I don't worry about it.

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Reviewer:

meripng

Reviewed: Nov. 28, 2009

Tasty and simple. Your family will love you!

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Reviewer:

LSBUI

Cooking Level: Intermediate

Reviewed: Nov. 1, 2009

I have now made this twice, and both times it was a hit. One little trick use fresh hashbrowns not frozen.

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7 users found this review helpful

Reviewer:

Brian Ficek

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

Reviewed: Apr. 1, 2009

I used yellow peppers, and omitted the sausage. I also made my own hash browns, rather than using store bought. Just shred a potato with a cheese grater, and toss it in the pan. I drizzled a little bit of light syrup on top. It would definitely make this out camping.

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1 user found this review helpful