Wine and Cheese Brunch Skillet

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 russet potatoes, cooked, peeled and cut into 1/2-inch cubes
• 4 ounces white button mushrooms, sliced
• 1 teaspoon roasted garlic, minced
• 1 teaspoon spicy brown mustard
• 4 links Polish sausage, sliced
• 1 (9 ounce) package frozen green beans, cooked according to package directions
• 12 cup dry sherry
• 3 ounces cream cheese, cut into cubes
• 4 ounces muenster cheese, shredded
• 4 eggs, beaten

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

olive oil, butter, russet potatoes, white button mushrooms, garlic, brown mustard, sausage, green beans, sherry, cream cheese, muenster cheese, eggs

Taken from www.food.com/recipe/wine-and-cheese-brunch-skillet-413647 (may not work)