Breakfast Stacker

1lb frozen hash browns 1 medium yellow onion 1lb smoked sausage, sliced ¼” thick or as sliced as desired 2 Tbsps. unsalted butter, plus what’s needed to cook hash browns 4 eggs Cheese, green onions or other toppings as desired In large skillet over medium heat, prepare hash browns as directed on package to your liking. Skip likes less crunchy so I cooked his less, but I like crispy so I cooked it longer. Remove from pan to plates. Place in small area to allow stacking. Add butter and sausage to skillet and cook for 4-5 minutes over medium heat. Add onion and continue sautéing for another few minutes, stirring occasionally, until sausage has nicely browned and onions have softened. Add cheese and seasoning if desired. Allow cheese to melt and remove from pan directly onto plated hash browns. Melt 2 tablespoons butter in large skillet. Add eggs in a way they don’t run together. Fry eggs to your taste and place on top of plated sausage. Serve immediately.