Introduction
When it comes to quick and satisfying meals, few dishes can compete with a breakfast scramble. This Hearty Egg, Sausage, and Potato Scramble is a perfect representation of comfort food that you can whip up in just 15 minutes.
Bursting with protein and packed with flavor, this dish combines the richness of eggs, the savory notes of sausage, and the heartiness of potatoes. It’s simple enough for a weekday breakfast yet tasty enough to impress weekend guests.
So, roll up your sleeves and get ready to create a scrumptious scramble that’s sure to energize your morning!
Ingredients
- 4 large eggs
Eggs form the protein-rich base of the scramble, providing essential nutrients and a creamy texture when cooked. They also help bind the dish together, creating a cohesive mix with the other ingredients. - 1 cup of diced potatoes
Potatoes add heartiness and substance to the scramble, making it more filling. They can be cooked quickly if pre-cooked or fully diced to ensure they soften nicely in a short cooking time. - 6 ounces of breakfast sausage
Breakfast sausage provides a savory and flavorful kick to the dish, enhancing the overall taste. Its fat content also helps in creating a rich flavor profile, complementing the eggs and potatoes beautifully. - 1/2 cup of diced onion
Onions offer a sweet and aromatic layer that balances the richness of the sausage and eggs. When sautéed, they caramelize slightly and add depth to the overall flavor of the scramble. - 1/2 cup of bell pepper (any color), diced
Bell peppers bring a fresh crunch and a splash of color to your scramble. They are packed with vitamins and add a subtle sweetness that contrasts nicely with the salty sausage. - Salt and pepper to taste
Seasoning is crucial; salt enhances the flavors of the other ingredients, while pepper adds a nice hint of heat. Adjusting these to your taste will elevate the scramble further. - 1 tablespoon of olive oil or butter
Using olive oil or butter helps sauté the ingredients, ensuring they cook evenly. Butter also adds a lovely richness, while olive oil keeps the dish slightly lighter.
Directions & Preparation
Step 1: Prepare the potatoes.
Start by ensuring your diced potatoes are either pre-cooked or finely diced for quicker cooking. If using raw potatoes, you can parboil them in water for about 5 minutes before starting your scramble to soften them. This step is crucial for achieving a tender texture without raw, crunchy bits.
Step 2: Cook the sausage.
In a large skillet, heat the olive oil or butter over medium heat. Add the sausage and break it up with a spatula as it cooks. Browning the sausage properly not only infuses the dish with flavor but also adds a delightful texture. Cook until fully browned, about 4 minutes, ensuring any excess grease is drained.
Step 3: Add the onions and peppers.
Once the sausage is cooked, toss in the diced onions and bell peppers. Sauté for another 2-3 minutes until the onions are translucent and the peppers have softened. This step allows the vegetables to release their natural sweetness and enhances the overall flavor of the scramble, ensuring everything is well combined.
Step 4: Incorporate the potatoes.
Add the prepared potatoes to the skillet and mix them in with the sausage and vegetables. Cook for an additional 2-3 minutes, stirring occasionally to prevent sticking. This will allow the potatoes to soak up the flavors from the sausage and vegetables, creating a deliciously unified dish.
Step 5: Scramble in the eggs.
In a bowl, whisk the eggs with salt and pepper until frothy. Push the potato mixture to the sides of the skillet and pour the eggs into the center. Allow them to sit for a few seconds before gently stirring to combine. This method ensures the eggs remain fluffy and don’t become overcooked, allowing them to envelop the other ingredients for an ideal texture.
Step 6: Finish cooking.
Continue to cook the mixture, gently folding the eggs into the potatoes and sausage as they set. Cook for about 2-3 minutes until the eggs are fully cooked but still soft. This final step is essential to ensure everything is evenly heated, with the eggs forming a light coating over the other ingredients, resulting in a perfect scramble.
Step 7: Serve and enjoy.
Once the scramble is cooked to your liking, remove it from the heat. Taste and adjust the seasoning if necessary. Serve immediately for the best flavor and texture, perhaps garnished with fresh herbs like parsley or chives for added brightness. Enjoy your warm hearty breakfast!
The Secret to Perfectly Cooked Potatoes
For the best texture in your scramble, ensuring the potatoes are cut into small, even pieces is key. Alternatively, you can use leftover baked or boiled potatoes to streamline the prep process. Hot potatoes will also incorporate better into the scramble, allowing them to absorb the flavors from the sausage and spices during cooking while maintaining a creamy consistency.
Adding Herbs for an Extra Flavor Boost
While this recipe shines on its own, consider incorporating fresh herbs like chives, parsley, or even a sprinkle of thyme at the end. Fresh herbs can elevate the dish, adding an aromatic freshness that runs counterpoint to the hearty flavors of sausage and potatoes. Sprinkling them right before serving ensures their vibrant flavor comes through.
Great Pairings for Your Scramble
This Hearty Egg, Sausage, and Potato Scramble pairs beautifully with a variety of sides. Consider serving it alongside warm, crusty toast or a light salad for a balance of textures and flavors. For a little kick, a side of salsa or hot sauce can add zing, complementing the dish's rich ingredients.
FAQs
What if my scramble turns out too dry?
If your scramble is too dry, it may have cooked too long or lacked enough fat. Adding a little more butter or olive oil while cooking can help rehydrate the eggs and add creaminess.
Can I use a different type of sausage?
Absolutely! You can use turkey sausage, chicken sausage, or even vegetarian sausage as alternatives. Each will bring a unique flavor, so feel free to experiment based on your personal preference.
What will happen if I overcook the eggs?
Overcooked eggs will become rubbery and dry. It’s essential to remove the scramble from the heat as soon as the eggs are just set for a light and fluffy texture.
Is it possible to add greens to the scramble?
Yes! Adding greens like spinach or kale can enhance the nutrition of your scramble. Stir them in during the last minute of cooking until just wilted.
What if the sausage is too fatty?
If the sausage releases too much fat, you can drain off the excess after cooking. This will help maintain a balance of flavors in your scramble.
Can I use frozen diced potatoes for this recipe?
Yes, frozen diced potatoes are a convenient option and can be used directly from the freezer. Just allow them a slightly longer cooking time to ensure they are completely heated through.
Conclusion
Creating a Hearty Egg, Sausage, and Potato Scramble is not only quick and easy but also an indulgent way to start your day. It combines nutritional elements while allowing room for creativity in flavor and ingredient choices.
So, next time you're in a rush or simply want a comforting meal, remember this simple recipe that doesn't sacrifice taste for speed. Gather your ingredients, and enjoy a delicious breakfast that can become a staple in your kitchen!
Recipe Card
Savor the Day with Tasty Ground Beef Dishes
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and sauté for another minute.
- Increase the heat to medium-high and add the ground beef.
- Season with salt, pepper, chili powder, and cumin.
- Cook until the beef is browned and fully cooked through.
- Stir in the diced tomatoes and let simmer for 10 minutes.
- Taste and adjust seasoning if necessary before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
