Kielbasa Breakfast Brunch Scramble
This plate of savory kielbasa, with cheese, eggs, and some flavorful vegetables can be served for breakfast or a brunch.
Servings 4 servings
- 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
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.