Ingredients:
1 Bag Simply Potato Hash Browns
1 Green Bell Pepper (red, orange or yellow are also good) cubed
1/2 Medium Sized Onion – cube – use the whole thing if you don’t care about your breath that day.
6-8 eggs
3/4 lb Ground Spicy Italian Sausage
Louisiana Cajun Seasoning – “goes good on everything”
1/4 cup cooking oil

Heat up oil, I would say about 1/4 cup, in electric skillet (mine has about the area of a 9 x 11 cake pan). Once it is nice and hot (350 degrees mine says) pour in Simply Potato hash browns and spread them evenly. While those start to brown spread the sausage over the hash browns, I just pull off small size chunks.

Next, slice up green pepper and onion into cube sized pieces and spread on hash browns. Sprinkle a decent amount of cajun seasoning over everything. At this time you should be able to turn everything.

Now, I add the eggs in two different ways and it does affect the taste.

1. In a mixing bowl crack 8 eggs and add about 1/4 cup milk, whisk thoroughly. Make these eggs in a separate pan scrabbled style.  Add to hash mixture and turn in until well mixed in with rest of ingredients. (this way should be started when you start the hash browns so you don’t over cook the hash browns waiting for your eggs)

2. I prefer this way cause it is easy and you get more of egg taste. After your first turn of the other ingredients crack your eggs over the hash browns, that’s right, right on top. Space them out accordingly.  Cover the skillet and let eggs cook to medium. Fold right into everything else.

You may want to turn the hash a couple times to make sure everything is mixed well and cooked through.

Top with hot sauce, ketchup, sour cream, salsa or whatever else sounds delicious!

I like to make up some of my worlds greatest pancakes and serve the hash right on top of the pancake and top with syrup! PERFECT if your going to be out hunting or working all day, really sticks to your ribs!

What better day than the 4th of July to try  a new pancake! Since pancakes are one of the best things ever invented it was time to make use of our leftover mashed potatoes. As usual we didn’t use one potato pancake recipe in particular but took queues from a few different recipes on the Internet, including some ingredients from Paula Deen. Since this was our first try we were worried how they would turn out, but since I make the world’s best pancakes they were delicious!

Potato Pancake Recipe

We started with our leftover mashed red potatoes which were made with plenty of real butter, McCormick’s Montreal Steak seasoning, milk and crushed garlic. I took about 2 cups of these left-over potatoes and added 1 egg, 1/2 diced medium onion, a good handful of shredded cheese (I had a 4 cheese blend), a good sprinkling of cayenne pepper, salt, black pepper and a little milk then mixed it together in a medium mixing bowl.

I then melted some REAL butter in my electric skillet, enough to cover the bottom of the skillet well. Right before it would have started to smoke, I took heaping tablespoons of potato pancake “batter” and made them into 3/4 inch thick patties and placed them into the skillet. As soon as they were nice and golden brown I flipped them and browned the other side.

Greg, Sarah and I had never had potato pancakes so we aren’t sure what they “should” taste like but these were excellent! I was definitely happy we included onions and cheese. We served them with steak and eggs, easy over. I apologize that I don’t have pictures of the end result (I hate recipes without pictures). So the next time I make them I will be sure to snap a picture and add it to this post.

Would love to see some additional recipes added and comments!!