4-5 sliced red potatoes (frozen hashbrowns work, too)
1 t olive oil
1 sweet onion, chopped
1 lb ground sausage (you can also use sliced sausage links or bacon, but you probably wouldn't need a whole pound of bacon)
1/2 c shredded cheddar cheese
Lawry's Season Salt (to taste)
pepper (to taste)
Lingonberry preserves (optional -for maximum deliciousness) Find them at Cost Plus World Market or Ikea.
Place potatoes and about an inch of water in a microwave safe bowl, and microwave on high for about 10 minutes to cook the potatoes. You could also steam them, if you prefer. Skip this step if you're using hashbrowns.
While the potatoes are cooking, heat olive oil over medium high heat in a large pan, and add the onions. When the onions are translucent, and starting to carmelize, brown the sausage, and drain the grease. Drain the water from the potatoes, and add them (or hashbrowns), stirring to combine.
Season with season salt and pepper. Then, push everything to one side of the pan, and scramble the eggs on the other side, stirring constantly. When the eggs have cooked, stir everything together, lower the heat, and mix in the cheese.
Serve hot, with lingonberries on the side. Cranberry sauce compliments the Mess well too, if you're feeling the Thanksgiving vibe.
Image courtesy of [Franky 242] / FreeDigitalPhotos.net