Sausage And Potato Morning Mix (2 servings) 1 medium potato 3 ounces sliced button mushrooms 1/2 pound ground breakfast sausage meat 1/4 small onion 2 teaspoons butter 4 slices American cheese 5 ounces heavy cream salt and pepper - taste 2 dashes seasoned salt 2 dashes red pepper flakes 2 dashes dry ground mustard 2 2 dashes dry parsley fried eggs and toast - for serving Wash the potato (you can peel it or not peel it - your choice). Cut the potato in half lengthwise and then chop each half into small cubes. Boil or steam potato chunks for 4 minutes. Drain and set aside. Butter a skillet and place it over medium-high heat. Cut onion into fine pieces. Place onion and mushroom slices in hot skillet, season with salt and pepper, and cook for 4 minutes. Add the breakfast sausage and cook and crumble until sausage is no longer pink - about 5 minutes. Place chopped potato and contents of skillet in an oven-safe casserole dish. Preheat oven to 400 degrees. Place empty skillet back over medium heat. Add cream and all remaining seasonings. When cream starts to bubble, add the cheese and stir until creamy. Pour cheese sauce over ingredients in the casserole dish. Bake at 400 degrees for 10 to 15 minutes until potatoes have desired tenderness. As mixture cooks, prepare 2 eggs (sunny-side-up is my recommendation) and 2 slices of buttered toast. To serve, spoon Sausage And Potato Mix onto 2 plates. Top each serving with a fried egg. If you make this with sunny-side up-eggs, the yolks break on each serving adding a gooey goodness to this hearty breakfast. Enjoy! Mr Breakfast would like to thank my1995harley for this recipe. Recipe number 769. Submitted 1/12/2003.