Sausage, Hash Browns & Scrambled Eggs

step 1 Heat 1 tablespoon of butter or oil in a skillet over medium heat.
step 2 Add the sausage links and cook, turning occasionally, until browned and cooked through, about 8-10 minutes. Remove and keep warm.
step 3 In the same skillet, add the remaining butter or oil and spread the hash browns in an even layer.
step 4 Cook undisturbed for 4-5 minutes until golden brown on the bottom, then flip and cook another 4-5 minutes until crispy. Season with salt and pepper.
step 5 In a bowl, whisk together the eggs, milk, salt, and pepper.
step 6 Heat a nonstick pan over medium-low heat and pour in the egg mixture.
step 7 Gently stir with a spatula until the eggs are softly scrambled and just set.
step 8 Serve the scrambled eggs with crispy hash browns and sausage links on the side.

Storage and Reheating Tips.

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat sausage and hash browns in a skillet or toaster oven for best texture. Scrambled eggs can be reheated gently in the microwave at 50% power for 30-second intervals, stirring in between.