I love scramble recipes.
I consider a “scramble,” as any dish that includes scrambled eggs, combined with meat, starch, and vegetables, cooked in a cast-iron skillet with very little fat.
So, Sunday around lunchtime, I wanted some kielbasa and eggs.
Well, what best way to combine these, as to make a scramble.
After searching for some simple recipes, to no avail…I made up my own.
Let me know if you try it and what you think.
Ingredients
- Vegetable oil
- 2 cups frozen cubed hash brown potatoes, thawed
- 16 oz kielbasa sausage, or beef sausage
- 10 oz bag of frozen tri-medley mix, thawed (contains onions, celery, peppers)
- 6 eggs beaten
- 2 Tablespoons no salt butter
- 6 oz. shredded cheddar cheese
- Salt and pepper to taste
Directions
Put a 10″ – 12 ” cast iron skillet on the stovetop, medium heat.
Allow the skillet to warm up, then place kielbasa sausage in the pan to allow it to heat up and slightly brown.
After about 5 minutes flip. Cook on the second side for about 5 minutes.
Remove from pan, set on a plate, set aside.
My favorite cast iron pan is made by Lodge. It is pre-seasoned and ready to use immediately upon purchase. It is heavy-duty and can be used on the stovetop, oven, grill and Big Green Egg.
Click the link below to buy your own. Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Immediately add vegetable oil to the already hot pan.
Add enough oil to cover the bottom of the skillet, completely.
No more than 1/8″ deep.
After about 3 minutes, add thawed hash brown potatoes to the pan.
Allow the potatoes to cook for 5-7 minutes, browning the potatoes.
Add salt and pepper to taste.
Stir frequently, allowing almost all the potatoes to become brown, but not quite hard.
Push the potatoes to one side of the skillet.
Add the tri-medley vegetables to the pan.
Spread the vegetables out on the opposite side of the pan from the potatoes.
Cook vegetables for 5 minutes, then gently stir them into the potatoes, thoroughly incorporating. 
After thoroughly mixing, make a small well in the center of the pan.
Add the butter, spreading to coat the hole.
After the butter has completely melted, add the beaten eggs.
Add the kielbasa.
Carefully, mix all ingredients in the pan together.
Remove from heat.
Add the shredded cheese to the top and slightly incorporate it into the mixture.
Serves 2-3. Best when served HOT.
CLICK HERE TO LEARN HOW TO WASH AND CARE FOR CAST IRON SKILLETS
Kielbasa Breakfast Brunch Scramble
Ingredients
- 1 Tbsp Vegetable oil
- 2 cups frozen cubed hash brown potatoes thawed
- 16 oz kielbasa sausage or beef sausage
- 10 oz bag of frozen tri-medley mix thawed (contains onions, celery, peppers)
- 6 tsp eggs beaten
- 2 Tablespoons no salt butter
- 6 oz. shredded cheddar cheese
- 1 Tbsp Salt and pepper to taste
Instructions
- Put a 10" - 12 " cast iron skillet on the stovetop, medium heat. Allow the skillet to warm up, then place kielbasa sausage in the pan to allow it to heat up and slightly brown. After about 5 minutes flip. Cook on the second side for about 5 minutes. Remove from pan, set on the plate, set aside.
- Immediately add vegetable oil to the hot pan. Add enough oil to cover the bottom of the skillet, completely. No more than 1/8" deep.
- After about 3 minutes, add thawed hash brown potatoes to the pan. Allow them to cook for 5-7 minutes, browning the potatoes.
- Add salt and pepper to taste.
- Stir frequently, allowing almost all the potatoes to become brown, but not quite hard.
- Push the potatoes to one side of the skillet. Add the tri-medley vegetables to the pan. Place the vegetables on the opposite side of the pan from the potatoes.
- Cook the vegetables for 5 minutes, then gently stir them into the potatoes, thoroughly incorporating.
- After thoroughly mixing, make a small well in the center of the pan. Add the butter, spreading to coat the hole.
- After the butter has completely melted, add the beaten eggs.
- Add the kielbasa.
- Carefully, mix all ingredients in the pan together.
- Remove from heat. Add the shredded cheese to the top and slightly incorporate it into the mixture.
- Serves 2-3. Best when served HOT.
