By Devi Poojari
2-3 large potatoes, cut into small cubes 4 eggs 1 onion, chopped 200 grams mushrooms 1 tablespoon scallions/chives ½ cup cheddar cheese ¼ cup breakfast sausage ½ cup milk 1 tablespoon butter 1 teaspoon chilli flakes Salt and pepper to taste
Add some butter to a skillet and throw in the onions. Sauté well, until they turn translucent before adding in the mushrooms. Sprinkle some salt and cook on a high flame until the mushrooms have cooked through. Remove on a plate and set aside.
Heat some more butter in the pan and add the sausage. Cook until the sausage starts to caramelize and release its flavour into the pan. Remove once adequately browned and add the cubed potatoes. Season with a bit of salt and pepper and cook on a medium heat for 7-10 minutes.
Whisk together the eggs, milk, half of the cheese and scallions along with the salt, pepper and chilli flakes to make a homogenous mixture. Once the potatoes have been cooked enough, add in the sausage back to the pan along with the onions and mushrooms and mix well. Take the pan off the heat and pour in the egg mixture slowly and spread the contents of the pan so it is even on top.
Sprinkle with a bit more cheese and some pepper and bake in a preheated oven for 35 minutes. Serve warm with some toast on the side. NOTE: Prep everything and transfer to a baking dish and sit it in the fridge if you want to prep ahead of time. Leave it to come to room temperature and bake the next morning.