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Kielbasa Potato and Onion Egg Scramble
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1
Reviews
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By:
Mary Martin
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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.
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INGREDIENTS
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2 Tbsp olive oil
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8 oz Yukon Gold potatoes, cut into 1/2-in. pieces
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1 small onion, chopped
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6 oz kielbasa, thinly sliced
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2 oz Pepper Jack cheese, coarsely grated; 1/2 cup
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1/2 cup fresh flat-leaf parsley, chopped
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For Scrambled Eggs:
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8 large eggs
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Kosher salt and pepper
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1 Tbsp olive oil or unsalted butter
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DIRECTIONS
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1:
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.
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2:
Add the onion and cook, covered, until the potatoes are golden brown and tender, 4 to 5 minutes more.
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3:
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.
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4:
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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