Turkey Sausage and Potato Scramble

1. 1
   prep

   Dice the potatoes, pepper, and onion.

   Wash and dice the potato into 1/2-inch cubes. Seed and dice the bell pepper. Dice the onion. Mince the garlic cloves. In a medium bowl, whisk the eggs with a pinch of salt and the black pepper until frothy.

2. 2
   saute · ~10 min

   Brown the potatoes.

   1.Heat olive oil in a large nonstick skillet over medium-high heat.

   2.Add diced potatoes in a single layer and cook undisturbed for 4 minutes until the bottoms are golden brown.

   3.Stir and continue cooking, tossing every 2 minutes, until potatoes are tender and crispy on the edges (8-10 minutes total).

   TIPDon't crowd the pan — a single layer ensures crispy potatoes. Use two batches if needed.
3. 3
   saute · ~9 min

   Cook the turkey sausage and aromatics.

   1.Push potatoes to one side of the skillet. Add the turkey sausage to the empty side.

   2.Break up the sausage with a spatula and cook until browned and no longer pink (4-5 minutes).

   3.Add the diced onion, bell pepper, garlic, and smoked paprika. Stir everything together.

   4.Cook until the vegetables soften, about 4 minutes.
4. 4
   saute · ~3 min

   Scramble the eggs into the skillet.

   1.Reduce heat to medium-low. Pour the whisked eggs evenly over the sausage-potato mixture.

   2.Let the eggs set for 30 seconds, then gently fold and stir with a spatula.

   3.Continue folding every 20 seconds until the eggs are just set but still slightly moist (2-3 minutes).

   TIPPull the eggs off the heat just before they look fully cooked — carryover heat will finish them and keep them tender, not rubbery.
5. 5
   garnish

   Garnish with fresh parsley and serve.

   Sprinkle the chopped parsley over the scramble. Taste and add an extra pinch of salt if needed. Serve immediately.

Cuisines we love