This is an easy Texas Breakfast or Brunch dish.
I enter our local Central Market Hatch Chile Contest every year.
This will be my entry for 2013.
1 lb. Bulk Sausage ( I use Gimme Lean Vegetarian)
2 TBS Vegetable Oil
7 Red Potatoes, un peeled and diced about an inch
1 large Red Onion, diced
1 large Hatch Chile ( your choice, either Medium or Hot) , cleaned and diced
1/3 C Milk
1 tsp Salt
1 tsp Pepper
1 C Grated Hatch Jack Cheese
Vegetable Spray for the Slow Cooker
Brown the Sausage in Oil and set aside
Spray a Slow Cooker with Vegetable Spray
In a large bowl, mix together:
Pour this mixture into the Slow Cooker
Cover and cook on low for 6 hours.
For an early breakfast, prepare the first step and begin cooking at midnight.
At 6 am. :
Whisk together the Eggs and Milk.
Season with Salt and Pepper
Pour this mixture over the Sausage mixture.
Cover and cook an additional hour.
Breakfast will be ready at 7:00 am.
Serve with your favorite Salsa.
Peace in the Kitchen!