Breakfast scramble
Breakfast and I have a love/hate relationship - most weekday mornings I just don't feel like eating anything super substantial. It's usually coffee and maybe a banana smoothie. It's not that I don't like breakfast foods - breakfast classics are actually some of my favorite things to eat (and not just at breakfast time either). It's an "it's not you, it's me" kind of situation.
Then the weekend rolls around and suddenly, I start craving a big hearty breakfast. Maybe my brain and stomach have a weekend mode.
This recipe came about because I had some farm fresh ground breakfast sausage that I'd been meaning to try along with some potatoes that were starting to sprout. I decided that instead of taking the time to form sausage patties, make home fries and eggs, I'd just put them all together in a scrambled form. Way less time, no less delicious.
The potatoes I had were on the smaller side but still large enough where the cut "coins" were too big to handle in one bite, so I cut them in half. If you have fingerling potatoes laying around, these would be the perfect size to leave them in cute little circles.
This would also be delicious with bacon, pre-cooked chicken sausage pieces, peppers, mushrooms, more eggs, you name it. Have fun with it!
Breakfast scramble
Time: Less than 30 minutes
Level: Easy
Ingredients
1 pound of potatoes
1 pound ground breakfast sausage
1 medium onion, chopped
Several sprigs of fresh thyme, leaves chopped
Salt and pepper to taste
6 eggs, beaten
Handful of shredded cheese
1 tablespoon chopped flat-leaf parsley, for garnish
Directions
Fill a pot with water, salt it liberally, and bring to a boil.
Scrub potatoes; I left the skin on mine but you can peel them if you'd prefer no skin. Cut potatoes into 1/2-inch coins, then in half again (use your judgement with your size of potatoes - you want them in more or less bite size pieces). Place them into the water and boil until tender - this took 10 minutes for me but will vary depending on the size of your potato pieces. Drain when done.
While the potatoes are boiling, heat a wok or large nonstick skillet and cook the breakfast sausage and onion together over medium high heat until the sausage is browned and onions are tender, about 10 minutes.
Add the potatoes, thyme, salt and pepper (go easy on the salt; the sausage and the cheese will add a lot as it is) and cook together for about 5 minutes, stirring frequently. Some of the potato pieces should brown.
In a small bowl, whisk the eggs together; turn the heat down to medium low and add the eggs. Cook, stirring frequently, for about 4 minutes. The eggs should be cooked through at this point.
Stir in the cheese; taste the scramble and see if you need to add any more salt or pepper.
Scoop onto serving plates and garnish with chopped parsley.
Mangia!