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Wine & Cheese Brunch Skillet

Created by Chocolatll on January 15, 2016

1 tablespoon olive oil
1 tablespoon butter
24 ounces russet potatoes (4 potatoes, cooked, peeled and cut into 1/2-inch cubes)
4 ounces mushrooms (sliced white button)
1 teaspoon minced garlic (roasted)
1 teaspoon spicy brown mustard

1 pound sausage (sliced, 4 links Polish sausage)
1 package (9 ounce) frozen green string beans (cooked according to package directions)
1/2 cup dry sherry
3 ounces cream cheese (cut into cubes)
4 ounces muenster cheese (shredded)
4 large eggs (beaten)

Step 1: Heat oil and butter in a large skillet over medium-high heat.
Step 2: Add potatoes and cook, stirring occasionally, until well-browned.
Step 3: Add mushrooms and garlic and stir for about 1 minute more.
Step 4: Stir in mustard.
Step 5: Add sausage and beans and cook, stirring occasionally, until heated through.
Step 6: Place sherry in a small saucepan and bring to a boil.
Step 7: Reduce heat to low and stir in cream cheese.
Step 8: Cook, stirring, until cheese is almost melted.
Step 9: Add muenster and cook, stirring, until melted.
Step 10: Pour sauce over sausage and vegetables in skillet and stir well.
Step 11: For egg variation: Stir eggs into pan just before adding sausage and beans.