Ingredients
1 pound bulk pork sausage1 small onion, chopped6 green onions, thinly sliced1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded sharp cheddar cheese1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream6 large eggs1/4 teaspoon pepperChopped fresh parsleyOptional: Salsa and additional sour cream
Preparation
In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, crumbling sausage; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended.
Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.
