If you can’t tell, I love breakfast. All the best people do.
This particular breakfast came about one day when I was feeling particularly hungry, and lazy, and had a bunch of stuff that was about to go bad if I didn’t use it, and… well, didn’t have a whole lot else. It builds up quickly to feed a lot of people, stores well for a few days if you end up with way too much, and warms up well– especially in a skillet with a little butter or olive oil.
It also goes particularly well with biscuits and gravy either on the side, on top, or mixed all up together!
You can use whatever you have lying around, really– remember that half of my recipes came from just cutting things up, throwing them into a pan, and hoping for the best. But here is how I did it, add, subtract, or ad lib as you see fit, the best cooking comes from experimentation!
WHAT YOU WILL NEED
- 1 spatula
- 1 veggie-chopping knife
- 1 stove
- 1 fork
- 1/2-1 tube ground sausage (1/2 is enough for you for a few days, 1 tube is enough for a few people or however you want to slice it)
- 3-6 eggs (depending on how much you want to make)
- 1/2 onion (try using the onion you had left over from your breakfast cake!)
- 1 green or red bell pepper (or both if you like lots of bell pepper)
- 1-2 potatoes (washed, unpeeled)
- shredded cheese (optional)
- Lawry’s seasoning salt
Step 1: Squish your ground sausage out of the tube and into your skillet. I usually cut the tube in half plastic and all, then squish it out of the open end. Keeps your hands fairly clean and saves on hassle. Make sure your heat is on medium and come back occasionally to chop/swish the sausage around the pan with your spatula. Your end result should leave you with small-to-medium chunks, though ultimately how big your sausage bits end up is up to your discretion! (My general rule is, the spicier the sausage, the smaller the chunks I want.)
Step 2: While your sausage is browning, rinse your knife from cutting open your raw sausage tube, then cube your potato(es). I have another blog post on how to chop veggies that I keep up to date– don’t be too proud to admit if you have trouble with this, it is seriously one of the things I struggle with most in the kitchen.
Step 3: Once your po-ta-toes are all cut up and your sausage is no longer pink, toss ’em into the pan and mix it up. Sprinkle in some Lawry’s if you like (sometimes the sausage is flavourful enough to season the potatoes without any outside help) stir some more, and put a lid on it. This will trap the moisture between the pan and the lid and steam the potatoes so that they cook more thoroughly, faster, and without you having to burn the outsides to a crisp.
Step 4: Leave your sausage and taters to sizzle a bit and chop up your veg (onion and bell pepper.) I recommend checking on/stirring up your sausage between chopping each veggie.
Step 5: Once everything is chopped, throw the rest into the pan, stir again (make sure your taters and sausage aren’t burning– at this point it may be wise to reduce the heat a bit) and replace the lid.
Step 6: Crack your eggs into a bowl, splash in just a little water (turn on your tap over the bowl, count to two, and turn it off again) and take up your fork to whisk things up.
Step 7: Remove the lid from your pan and stir things around with your spatula again. Then pour in your whisked up egg, turn down the heat, sprinkle in a little pepper (if you like) and just start spatula-ing things around until everything is coated in egg. Stir occasionally, keeping an eye on things and making sure the egg doesn’t burn. At some point here, if you want to add your cheese, you can do that. Stir stir stir until the egg is all the way cooked, then turn off the heat.
Step 8: Dish your masterpiece up into bowls or onto plates or whatever your preference is. Top with ketchup, hot sauce, barbecue sauce, or whatever your condiment of choice, or enjoy without dressing it up! Don’t forget to take pictures and post them for us to admire!
Thanks so much for reading, guys and gals! Don’t forget to like/comment/subscribe/share, and let us know how your cooking adventures are going!