Sausage and Hominy Hash

This is a hearty breakfast hash that is easy to make. Put a spoonful on a plate, sprinkle on some shredded sharp cheddar cheese, and top with a fried egg (fried in coconut oil for a healthier alternative).
Serves 4-6

1lb pork breakfast sausage
1 small leek or onion
1-4 oz container button mushrooms
1-15 oz golden hominy, drained
1 tablespoon fresh thyme
4 oz shredded sharp cheddar cheese
6 eggs
salt and pepper to taste

In a large saute pan, saute the sausage until completely cooked.
Remove sausage from the pan. Add leek or onion and mushrooms
to drippings in pan, saute until soft and beginning to brown. Add salt,
pepper to taste and the fresh thyme. Saute 2 or 3 minutes then add
the drained hominy. Heat through for 5 minutes.
                                     
                                        While the sausage hash is cooking, fry the eggs. We like ours over medium.
I use about 1 tablespoon of  coconut oil to fry the eggs. Put a heaping spoonful of hash on a plate, top with some of the shredded cheese, and then place an egg on top. Serve with hash browns or toast.
Enjoy!