4 pieces of bacon, sliced…
3 sausage links, sliced
1/2 C. chopped onion
1/2 C. bell pepper, red or green
4 C. frozen shredded hashbrown potatoes
1/4 tsp. each salt and pepper
1/2 C. shredded cheddar cheese
pinch of parsley
Note: When bell peppers are on sale, buy them and chopped them up and freeze. Use when needed.
In a medium skillet, sauté bacon and sausage till bacon is crisp and sausage is browned. Add in the onions, peppers and hashbrowns and cook until potatoes are golden brown and veggies are tender. Add in salt and pepper and stir. Top with cheese and parsley.
Recipe courtesy of Janets AppalachianKitchen/