Recipe: Chef Alli's Breakfast Skillet
From 13 News This Morning, 5/9/13
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Combine 1 lb. 96% lean ground beef with 2 tsp. chopped fresh sage or ½ tsp. rubbed sage, 1 tsp. granulated garlic, 1 tsp. onion flakes, 3/4 tsp. kosher salt, ½ tsp. red pepper flakes and ½ tsp. freshly ground black pepper. Heat a large nonstick skillet over medium high heat until hot. Add beef mixture; cook 10-12 minutes, breaking into ¾ inch crumbles and stirring occasionally. (Cooking time is for fresh or thoroughly thawed ground beef; ground beef should always be cooked to an internal temperature of 160 degrees F.) Makes approx. 2 ½ cups sausage crumbles.
In same large skillet, over medium high heat, move cooked beef sausage to perimeter of skillet; add 2 cups thawed shredded hash brown potatoes and 2 chopped scallions to center of hot skillet and cook until hash browns are browned nicely. Bring sausage into the mix from the edges of your skillet and stir in 8-10 beaten eggs (depending on the capacity of your skillet). Cook eggs to desired doneness, stirring occasionally until cooked throughout. Season to taste with kosher salt and freshly ground black pepper, then top with a bit of shredded sharp cheddar cheese. Serve garnished with your favorite salsa, if desired.