Categories: Breakfast

Ingredients

• 1 lb. bulk pork sausage
• 1 small onion, chopped
• 6 green onions, thinly sliced
• 30 oz. frozen shredded hash brown potatoes, thawed
• 2 cups shredded sharp cheddar
• 10.75 oz. can condense cream of mushroom soup, undiluted
• 1 cup sour cream
• 6 large eggs
• 1/4 tsp pepper
• Chopped fresh parsley
• Salsa and additional sour cream

Directions

1. In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased slow cooker. Stir in the hash browns, cheese, soup and sour cream until blended.

2. Cook, covered, on HIGH 2 1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. Serve with salsa and additional sour cream.

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