Zutaten für Sommer's Special Scramble
- Russet Potatoes
- 1 medium onion, thinly sliced and quartered
- Spicy Pork Sausage
- 4 large eggs or equivalent egg substitute
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Margarine
- 1 tablespoon canola oil (optional)
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Zubereitung von Sommer's Special Scramble
- In a large skillet, brown and crumble the pork sausage over medium-high heat until cooked through, stirring occasionally.
- If needed, add 1 tablespoon of canola oil to the pan.
- For extra crispy sausage, cook until well-done.
- While the sausage cooks, peel and thinly slice the potatoes. Thinly slice the onion and cut the slices into quarters.
- Once the sausage is cooked, remove it from the pan with a slotted spoon and place it in a bowl lined with a paper towel to drain excess grease. Keep warm.
- Leave as much sausage drippings as possible in the pan.
- Add 2 tablespoons of butter or margarine to the pan and melt over medium-high heat. Add more if needed later.
- Add the potatoes, onions, and optional green peppers to the pan. Cover and cook for 10-15 minutes, stirring every 5 minutes.
- Flip the potatoes to ensure even browning.
- Sprinkle with 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder. Stir, cover, and cook for another 5-10 minutes.
- Uncover and cook for 5 more minutes, or until the potatoes are tender and browned, and the onions are caramelized.
- Add more pepper and garlic powder to taste.
- Transfer the potatoes and onions to the bowl with the sausage. Keep warm.
- If needed, melt a minimal amount of butter or margarine in the pan. Add the eggs (or egg substitute).
- Season with salt and pepper as needed.
- Let the eggs sit for a few seconds to firm up, then scramble until cooked to your liking.
- Just before the eggs are done, add the sausage and potato/onion mixture to the pan.
- Stir everything together until heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
21g
Fat
88g
Carbs
20g
