Breakfast Hash (4 servings) 8 ounces spicy or mild bulk pork sausage 3 cups frozen potatoes O'Brien - thawed 1/2 cup chopped onions 2 Tablespoons flour 6 large eggs - beaten (or 1 and 1/2 cups egg substitute) 1/4 teaspoon salt 1 large tomato - chopped 1/3 cup Parmesan cheese - grated Cook sausage in a large non-stick skillet until browned, breaking into crumbles with a wooden spoon. Pour off all but one tablespoon drippings. Add potatoes and onions to skillet; continue to cook 8 minutes or until potatoes are tender and golden brown, stirring frequently. Beat together eggs and salt; add to skillet. Cook about 3 minutes, or until eggs are set, stirring frequently. Stir in tomatoes. Heat through. Sprinkle with cheese. In this recipe, breakfast hash equates to a big, meaty scramble with potatoes, sausage, onions and tomatoes. Grated Parmesan adds the final tasty touch. Mr Breakfast would like to thank wcat_1 for this recipe. Recipe number 810. Submitted 3/27/2003.