Hash Brown Omelet

12 oz. package sausage links

1/3 c. chopped onion

1/3 c. chopped bell pepper

4 oz. can sliced mushrooms, drained

1/2 package frozen Oreida potatoes O’Brien

1 c. shredded cheese

3 T. butter

1/4 c. oil

1/3 c milk

4 eggs

Directions:

In large skillet, panfry sausage according to package directions.

Remove from pan and cut into ½ inch pieces.

Sauté green peppers, onions and mushrooms in butter.

Remove from pan.

Add oil to pan, heat until hot.

Add potatoes, brown and turn.

Spread potatoes to cover bottom of skillet.

In a small bowl, blend eggs and milk.

Pour over potatoes.

Reduce heat to low.

Add sausage and mushroom mixture.

Cover until eggs set.

Uncover and sprinkle with cheese.

Cut into wedges.

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