Kielbasa Potato and Onion Egg Scramble Recipe

1      Reviews by:    Mary Martin   Kielbasa Potato and Onion Egg Scramble Recipe uses kielbasa, potatoes, onions, Pepper Jack cheese, parsley, eggs, salt and pepper and olive oil to create a very tasty kielbasa dish. Food Category:    Breakfast Cuisine Origin:    Breakfast and Brunch    Servings:4 Nutrition facts:428 calories32.2 grams fat Print Preview Rate This Recipe Prep Time:   9 Minutes Cook Time:   21 Minutes Total Time:   30 Minutes

INGREDIENTS

• 2 Tbsp olive oil
• 8 oz Yukon Gold potatoes, cut into 1/2-in. pieces
• 1 small onion, chopped
• 6 oz kielbasa, thinly sliced
• 2 oz Pepper Jack cheese, coarsely grated; 1/2 cup
• 1/2 cup fresh flat-leaf parsley, chopped
• For Scrambled Eggs:
• 8 large eggs
• Kosher salt and pepper
• 1 Tbsp olive oil or unsalted butter

DIRECTIONS

• Whisk together the scrambled eggs as directed (eggs, water, salt and pepper - only) Heat 2 Tbsp olive oil in a 10-in. nonstick skillet over medium heat. Add the potatoes and cook, covered, stirring occasionally, for 8 minutes.
• Add the onion and cook, covered, until the potatoes are golden brown and tender, 4 to 5 minutes more.
• Add kielbasa and cook, uncovered, tossing occasionally, until golden brown, about 5 minutes; transfer the potato mixture to a plate. Cook the eggs as directed below. Fold the potato mixture, cheese and parsley into the eggs.
• For Scrambled Eggs: In a large bowl, whisk together the eggs, 1 Tbsp water and 1/2 tsp each salt and pepper. Heat the oil or melt the butter in a 10-in. nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.

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