3 Cup(s) frozen hash browns
1 chopped onion, yellow
1 Cup(s) chopped mushroom
1 chopped chili, jalapeno
4 frozen sausage links, pre-cooked
1 Tablespoon(s) Zatar
Start with a large skillet lined with bacon grease.
Before chopping the jalapeno, coat one hand with vegetable oil, and use it to remove seeds and ribs. Then wash your hands with soap and water before touching your eye.
Bring the skillet up to medium high heat, until the grease is smoking.
Add enough hash browns to cover the skillet, but not enough to mound up. The layer should be thin enough to cook and brown evenly.
Add onion, jalapeno, mushroom, and sausage links.
Mix to coat with bacon grease then leave alone to cook for about 5 minutes to brown one side of the potatoes. Flip or mix, then leave to brown for another 5 minutes. Repeat until the potatoes are browned to taste and the onions are translucent.
Salt generously and pepper to taste.
Add zatar seasoning and mix.
Taste and adjust seasoning.
Then clear half of the pan and add the eggs. Lightly scramble, add salt and pepper, then let them set for a few seconds. Fold the vegetables and sausage over onto the eggs and let set another few seconds. Mix and continue cooking until the eggs have set. Remove from heat before the eggs get too dry.