Any other veggie you want to add 1-2 C Shredded Hot Pepper Blend Cheese
Heat oven to warm.
Cook the bacon in one of the skillets and the sausage in the other.
When bacon is cooked, place on an ovenproof plate with a paper towel to absorb the grease.
When the bacon is cool enough to handle, crumble in big pieces and place the bacon in the warm oven.
Cook sausage until brown and cooked through.
Put sausage on an oven proof plate lined with paper towels, and place it also in the warm oven along with the bacon.
Pour out the oil from the bacon and sausage but retain about 2 tablespoons of the bacon fat.
Return skillet to stove (you might have to use both skillets; use 1 tablespoon of bacon grease plus 1 tablespoon butter per skillet).
Heat skillet back to medium-high heat, but do not get the skillet too hot or it will burn the potatoes and not cook them through.
When the skillet heats back up, add the potatoes and sprinkle with the garlic powder (if you are using a garlic clove add with veggies), smoked paprika, salt and pepper.
Let the potatoes cook without turning or stirring for about 3 minutes or until the underside is golden brown.
Turn burner down to medium and flip potatoes.
Add the onions, green peppers, celery, mushrooms or any other veggie you are adding.
Cover with a lid for about 2-3 minutes.
Take the lid off and check to see if the underside has browned; if so, flip again.
Add half the bacon and half the sausage and stir.
Cook with lid off until the veggies are completely heated through and are soft but not mushy.
When potatoes are cooked, turn down to warm.
For the eggs: In a separate nonstick pan, heat to medium heat and melt 2 tablespoons butter.
Cook the eggs in the heated pan to your preference (over easy, scrambled etc.).
To plate the dish, put a layer of the potato mixture on each plate and sprinkle with cheddar cheese and the hot pepper cheese.
Add a few more potatoes evenly on each plate.
Sprinkle the rest of the bacon and sausage over the top on each plate and add the pepper cheese, the eggs, and the rest of the cheddar cheese and serve.
Chef's notes: Original recipe credited to Judy.