In a large skillet, saute breakfast sausage, breaking up into small chunks. When fully cooked remove to a plate lined with paper towel. Drain oil leaving about a 1 Tablespoon.
Add butter and potatoes to skillet. Press the hash browns into a even layer and don't touch for about 5 minutes. You want the potatoes to brown and crisp. After about 5 minutes, stir the potatoes and let cook another 5 minutes.
Add the onion and bell pepper to hash browns and let saute while the potatoes continue to crisp.
Push the potato mixture to one side of the skillet and add the eggs to the pan. They cook fast so keep stirring them until they are fully scrambled and cooked. Stir all the ingredients in the skillet together.
Add in the jalapenos, green onion and cheese. Let the cheese melt and season with salt and pepper.
Serve with salsa and warmed tortillas if you choose.
* If you notice in my picture I did not use bell pepper because I was making this for my youngest son and he does not like peppers.
1- If you don't have sausage use bacon or left over chicken or hamburger meat.
2- If you can't find shredded potatoes in the refrigerated section then use frozen cubed potatoes. And if you are really desperate then use cut up tortillas (that is the traditional ingredient).
3- If you like it spicier then either add more jalapenos or add a 1/2 teaspoon cayenne pepper.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com