2 fresh hot or sweet Italian sausages (about 8 ounces), casings removed
1 1/2 teaspoons vegetable oil
4 cups frozen hash browns (from a 16-ounce package)
Salt and freshly ground black pepper
1/2 cup quick-cooking grits
2 ounces cheddar cheese, shredded (about 1/2 cup)
4 extra-large eggs
Crumble the sausage into a medium ovenproof skillet; cook over medium heat until brown. Transfer sausage to a paper towel-lined plate.
Add the oil to the skillet; cook the hash browns in oil according to package instructions, seasoning with salt and pepper.
Meanwhile, in a medium saucepan, bring 11Ú2 cups salted water to a boil. Stir in the grits; reduce heat to medium-low. Cook about 5 minutes or until thickened, stirring frequently. Stir in the cheese.
Preheat the broiler. Using a slotted spoon, scatter the sausage over the hash browns. Pour the cheese grits over the sausage and smooth out the top. With the back of a spoon, make 4 shallow wells in the grits and break one egg into each well. Season the eggs with salt and pepper and put the pan under the broiler until the eggs are set to your liking (about 4 to 5 minutes for a medium-set yolk).
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