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Categories:
sausage potatoes cayenne pepper eggs Cheddar cheese mushrooms vegetable oil crescent rolls salt pepper
Viewed: 116 - Published at: 3 years agoIngredients
- 12 lb sausage
- 4 cups diced potatoes (diced very small, this is about 5-6 small potatoes)
- 18 teaspoon cayenne pepper
- 6 -8 eggs, beaten (the original calls for 6 but mine were small so I used 8)
- 1 12 cups shredded cheddar cheese (divided)
- 4 ounces fresh baby portabella mushrooms
- 14 cup vegetable oil, for frying potatoes
- 1 (8 ounce) can crescent rolls
- salt
- pepper
Method
- Preheat oven to 350 degrees F.
- Brown sausage and drain.
- Heat oil in a non stick pan over medium heat.
- When very hot, but not smoking, add potatoes and brown them very well until crispy (this will take about 20-25 minutes).
- Drain on paper towel.
- Line a lightly sprayed pie plate with the crescent rolls, points in the middle.
- Leave a little space between each one then work the dough with your hands to cover the entire pie plate.
- Add sausage and cover with 1/2 cup cheddar cheese.
- Add the crisp potatoes and cover with 1/2 cup cheddar cheese.
- Lay the mushroom on top of the potatoes.
- Add salt, pepper and cayenne pepper to the egg mixture and pour over the top.
- Bake for 35 minutes.
- The last 10 minuutes add 1/2 cup cheddar cheese to top.
