1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup each chopped onion and green bell pepper
1/2 tsp salt
pepper to taste
1/2 cup sliced mushrooms
4 eggs, lightly beaten
1 medium tomato, thinly sliced
1 cup (4 oz) shredded cheddar cheese
In a large skillet, cook sausage until no longer pink. Add the potatoes, onion, green pepper and salt. Cook over medium high heat for 18-20 minutes or until the potatoes are browned.
Stir in mushrooms. Pour eggs over mixture. Arrange tomato slices on top. Sprinkle with cheese. Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).