1/2 lb. bulk pork sausage
3 med. potatoes, thinly sliced
1/2 c. chopped onion
1/4 c. butter
1 (4 oz.) drained chopped green chilies
4 oz. shredded Monterey Jack cheese

Brown sausage; drain. Remove from skillet. In skillet cook potatoes and onion in butter 25 minutes or until tender, turning occasionally. Add sausage and chilies; heat thoroughly, stirring occasionally. Top with cheese. Continue cooking until cheese is melted.