Hi I’m Betty, welcome to Betty’s kitchen this morning were going to make a breakfast dish and it is a sausage and potato breakfast skillet and its based on a recipe that – that you can on a internet which is from a Bob Evans Company. And they make sausage so were going to be using Bob Evans sausage in our recipe. There are three main components and I can’t broken the recipe apart – just for my is – of preparation and my preferences in terms of draining oil and things like that, that will start on our vegetables. Were going to have a small onion chap to it gives you about a cups of water a chap onion. This is no more I think that a small onion and – and it probably I love that paper size in than this one, to is wrong judgment on how much onion you like.

Then you need some green pepper and this is chap-chap and its just kind of – half of one of these if take half bottom are half heart of, and just chap it coarsely. But this are between fine and course and that protect your way to chap do it. What you were going to do is take that over to a skillet that you been heating and did have this kind a pot, open back over there and your going to put your green pepper and your onion in the skillet that had just a little bit more option about one table spoon of margin melt it. And then well that pot kind of work all we go on to something else. So were going to have some nice salted green pepper and onion.

The next item I’m going to work on is the actual sausage – I showing you the container that it came in and what of those – about the recipe call for it spot evens original recipes sausage and there’s one pound here and I have empty pad out in the skillet and I plan to brown that out. I’m going to turn it on that – I will make of it really for attention in just a moment – its need to be start almost continuously process browning. So, what I’m going to do just to make sure we don’t have a problem when that is turn it off for now, and I’ll brown it up in just a minute. You don’t have at to do a crumble and it will be avian – put it one of this bowl I have prepared and I will drain it. And I’ll actually squeeze that in a extra sausage grist because I don’t like – to have a lot of – pad of that sort in my breakfast.

The third component is – hush brown shredded or chunk, actually the recipe calls for Bob Evans brand a home style potatoes and I would make the fond now – that’s – I’m sure this element most precious series and this to be a twenty amps package. This is a thirty amps package so I just need like twenty third of it and you have some choices of ways it. You soy sauce on here give for fixing it. One way is to use three table spoons of oil or margin – I put in some Olive oil – you can use water and it would have more but boiled. Look and I think whip and have it crispy, so were going to do this and then maybe an – at the bowl for draining it cause that way in extra grist. So were going to put in two thirds of this package and will be turning that on and its turning left. So I’m going to make splitting part of a time here right it, the cook talk tending to this all like the same time. Will not be – natural cook let settle down those, and we can see is – let turn them around. There going to get a nice cooking oil and it’s naturally that oil will reach all of them, and I will turn it on and we’ll brown those up.

So we got three thinks doing – we have our onion and green pepper just salting away it’s doing fun you need little – push occasionally with the spatula and then I will definitely be watching this carefully. The pork sausage and then I’ll also come over here and get this a stir occasionally, and I expect the all be done about same time and I’ll come back and show you were we are

There are my three components ready, here is the sausage which is been brown up and I like to get it brown a little bit because that tastes better. But you don’t want about it just to make sure you get a crumble up that like that. Here on the shredded potatoes and I like to eat them brown – they give me brown than these. So my taste spread doesn’t fine, and then here we have our – green pepper and onion salted up and actually there’s some brownies there. You don’t won’t let that onion burn – and burns free easily, so just keep on it and a little it brown this adds a little bit flavors that’s fine. I do much show you that – you that the state of the sausages is in the bowl, that’s because I want a hand prepared it to get it ready. Because I knew it with a have a lot of grist – and you see from the paper tailing that I drain it on. That there was a lot of grist and I do take the time after I drain it, to squeeze it, so that all that grist stays on the paper tail and not in a dish.

So lets start putting it together this is called a sausage and potatoes skillet, so as might imagine it going to go in the skillet for not at least. So lets just take a little at the time and that will make the mixing easier or half of that over the time should be good, make set up a little bit and then repeat that at the – at the half of the sausage, the other half of the potatoes and to get the half of a salted fish balls. So this is coming along its on this to the point were we can call there are assuaging potato skillet. And that stayed it up and you – come and get the idea of what’s we expecting here. I just want this to be invaded pretty well so that – we don’t have its all potatoes and then a bit that is all sausage we want to mix together so we can have a nice mingling of those flavors.

Now what I’m going to do is to this serving it from the skillet, I’m going to serve it from a nice bowl. Because it does have a topping and I want to show you that so I’m just going to – pretend this if I have some guest over and I want to serve it on a table and people can deep from this bowl to get as much on their plate as their like. So lets just kind a spread that out a little bit and then the topping that we have is shredded cherry cheese. This is sharp cheese and the shredded. All I need is a half pack to just sprinkle over the top, so that kind a ties all those things together. This kind of how I want to have to set all those a – little bit to take my hands on some how I got stuck together, but you want it to look something thing like that.

Now I’m going back to serve this on a plate and get my breakfast drink ready and make this some bread we go with it so I’ll be right back. I have my sausage and potato breakfast are ready and I’m starting with plate that is been split. And then I got my black coffee I’ve got some tomato juice this morning and from my muffin if I should decide I want something a little sweet. I’ve got some apple chilly and also got some strawberry and jelly. It’s our sausage and potato casserole and you can serve it as a skillet or as cast roll. What have look you want for particular breakfast that is not gorgeous and washes to. If like this flavors your really like this recipe. Cheers.