I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything.
I recall breakfasts like this from when I was a kid, at a diner in the town where my grandfather lived. The cook there would throw everything onto a flat top and in just seconds you had a hot breakfast on your plate. It was cheap and it was good, but I think I probably skipped the mushrooms as a kid.
Also try my Kentucky farmhouse scramble.
- 1 tablespoon butter
- 6 eggs
- 1 pound bulk sausage
- 1/2 cup chopped sweet onion
- 1/2 cup sliced fresh mushrooms
- 4 tablespoons vegetable oil
- 3 cups shredded Russet potatoes
- 1 cup shredded extra sharp cheddar cheese
- Salt and pepper
- Melt butter in a large skillet over medium-high heat.
- Crack the eggs into a large bowl and scramble with a fork. Pour into the skillet, season with salt, and cook until done, scrambling them as they cook. Remove.
- Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
- Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
- Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
- Flip the potatoes and cook a few more minutes until just starting to brown.
- Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
- Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.