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Scrambled Eggs with Sausage, Potatoes and Cheese

Serves 4 to 6

This recipe came from a friend who loved to make big breakfasts on the weekend. It is a very hearty dish that can serve more than six depending on the time of day. I prefer to make it for dinner with a tossed green salad on the side. The recipe is easy, relatively quick and can be made in any amount desired. For a similar dish, see the Scrambled Eggs with Bacon, Vegetables and Cheese in the similar and related recipes.


Heat the oil and 1 tablespoon of butter a large, preferably nonstick skillet over medium-high heat. Add the potatoes in as flat a layer as possible. Sprinkle the top with a little salt and pepper. Sauté until the bottom is golden brown, about 2 minutes. Turn the potatoes, breaking them apart as you turn to brown the other side. Sauté until nicely browned and tender, about 5 minutes. Remove potatoes from pan.

If necessary, add the other tablespoon of butter to the pan. Add the sausage and sauté until lightly browned, about 2 minutes. Add the onions and peppers and sauté until vegetables are tender and sausage is cooked through, about 5 minutes.

Meanwhile, place the eggs in a medium bowl and whisk until well-combined. Whisk in the thyme, parsley and some pepper. Reduce heat to medium-low; return the potatoes to the sausage mixture and stir to combine. Add the eggs. As they start to cook, move the eggs away from the edges of the pan so that the liquid portions flow to the bottom. Cook for about 3 minutes or until eggs are set. Sprinkle the cheese all over the top of the eggs. Cover and remove from heat until cheese melts. Serve hot or warm.