Warren loves to make this recipe for sausage, egg and potato scramble on the weekend for a late morning breakfast. It’s hearty and delicious. Since he’s Southern, this is a typical Southern household, we always have sausage in the freezer and potatoes in the pantry. This also makes a great last minute week night supper.
Sausage Egg and Potato Scramble Recipe:
All you need:
¾ of a tube of breakfast sausage
4 large potatoes, diced
1 medium onion, chopped
6 eggs, scrambled with a dash of milk
¼ cup chopped green onions
½ teaspoon salt or to taste
Freshly ground pepper
All you have to do:
Break up the sausage into little pieces and cook on medium high heat in a large heavy skillet. Turn frequently. When the sausage is cooked through, remove from the skillet.
Drain off all the sausage fat except for about a teaspoonful.
Add the potatoes and onion, turning to coat with the sausage fat evenly. Cook covered on medium high heat until the potatoes are cooked, turning periodically. Let the potatoes brown slightly. If you find the potatoes browning too much, lower the heat.
When potato and onions are cooked, add the eggs, salt and pepper. Stir constantly to incorporate the eggs completely into the potato mixture.
When the eggs are almost cooked, add the green onion, stirring them completely through the mixture.
When the eggs are cooked, remove the pan from the heat. Serve immediately.
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