Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, Paula visits Savannah's local premiere pizza destination and becomes inspired to create a twist on breakfast.
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16oz bag of frozen shredded hash browns (uncooked)
4 tbs melted butter
Salt and pepper mixture and blend all together in a large bowl.?
Spray an 11"x17" cookie sheet with non-stick spray.
Add potatoes to your cookie sheet and press firmly to fill.
Cook crust at 350° until lightly browned, rotate the pan once during cooking.
Cook 1 pound of breakfast sausage.
Caramelize 1 large sweet onion in 2 tbs butter over low heat. Add a pinch of sugar and salt to taste.
4oz Monterrey Jack cheese
8oz Sharp Cheddar?
Beat 6 large eggs with ¼ cup heavy cream and 1/2 tsp salt
Add Cheddar Cheese to the potato crust
Add sausage over the cheese
Pour in egg mixture
Top with the onions
Bake at 350 for 15-20 minute until cheese is bubbly
Add the Monterrey Jack cheese to the top and return to the oven for 3-4 minutes.
Let cool for 5 minutes, then cut into squares and enjoy!