Egg and Salami Hash Browns
Mix gently to retain the hash brown texture
6 ounces sliced salami
1 (5 1/2 oz pkg) dry hash browns with onions
6 beaten eggs
1/2 cp dairy sour cream
2 tbsp milk
1 - Reserve one slice salami.
2 - Cut remainder into thin strips; set aside.
3 - In 10-inch skillet, prepare hash browns according to package directions.
4 - Push to one side.
5 - Add eggs to skillet; scramble just till set.
6 - Combine sour cream and milk; add to skillet mixture along with salami strips.
7 - Heat and stir mixture together gently, just till heated through.
8 - Cut reserved salami slice into 6 equal wedges; arrange salami wedges in a spoke pattern
atop the cooked hash brown mixture.
9 - Garnish with parsley sprig if desired.
10 - Serve immediately.
Makes 4 servings