Hobo

This recipe scrambles up all kinds of breakfast goodness, like sausage, eggs, and hashbrowns.

This Hobo is loosely based on the Greek Hobo from a place called Voula's Offshore Cafe in Seattle. Voula's Hobo has in-house made Greek country sausage, onions, mushrooms, and roasted red peppers topped with feta cheese. I have never had Greek sausage, but would love to try it and see what the difference is between the American country sausage and the Greek sausage. I also did not look up what Voula's did for their hobo, but now that I know, I definitely would love to make a version closer to theirs! Roasted red peppers and feta?! Yum! This recipe came from one of my Triple D cookbooks and it's a great scramble despite not being closer to the Voula's.

(Print)
What you need:

• 12 oz. country-style sausage
• 1/2 cup yellow onion, diced
• 1/4 cup vegetable oil
• 3 cups fresh shredded hashbrown potatoes
• 6 large eggs, lightly beaten
• 1 cup shredded cheddar cheese

Directions:

1. In a large skillet over medium-high heat, brown sausage. Add onion and cook until tender. Remove to a bowl and set aside.
2. Add oil to skillet and add hashbrowns. Cook over medium-high heat until golden brown on one side.
3. Stir in eggs and sausage. Cook to desired consistency and then top with cheese.
4. Cover with a lid and cook until cheese has melted. Serve immediately.

Recipe from Diners, Drive-ins, and Dives cookbook

I'm not gonna lie...when I ate this meal, I thought of how good it would be as the filling for Breakfast Quesadillas. For a crowd, this Cheesy Egg Casserole from Crazy for Crust is a must (oh, I'm rhyming!).

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