I love breakfast scrambles, but dislike them when they are soft and pasty. I want CRUNCH in my scramble. A flat-top would be perfect for making this, but I don't have one in my kitchen and a griddle is too messy. Sure, I could cook each part separately then combine, and I've done that, but it still comes out softer than I like and dirties more dishes. Consequently, I took my inspiration from wok cooking to come up with this process.
Break 4-6 eggs in a bowl, salt slightly to denature the protein, add milk, cream, or coconut milk, if desired. Scramble with a fork or whisk and set aside.
Heat a 10" frying pan over medium-high heat. Add 8-10 oz sausage filling and flatten.
Fry until one side is slightly browned. Flip and break up with a spatula.
Continue to fry rendering the fat until edges get a little crispy, then push to the side.
Tilt the pan so the fat flows to the open area. Add chopped potatoes or slightly thawed frozen tater tots or hash browns. I used tater tots today and nuked them for a minute. Nuking potatoes for a minute works too and speeds up the process. You can use frozen but it adds about 10 minutes to the cook 'til they thaw.
If using tater tots, brown for a minute then flatten with the spatula and fry until crispy, flip, and repeat. Push to the side.
Add some butter and saute half a chopped onion. Push aside once softened. And add more butter for the eggs.
Turn heat to medium-low and add the eggs. As the eggs cook, push them gently with the spatula toward the pile. Keep doing this until they are mostly cooked but still a bit wet and shiny. Turn off the heat and mix everything together.
The final result is crispy sausage and potatoes mixed into tender fluffy eggs. Total Time about 15-20 minutes if the potatoes are thawed or slightly cooked in the microwave.
Guuuuud Eeeeeatin!
Ray
Break 4-6 eggs in a bowl, salt slightly to denature the protein, add milk, cream, or coconut milk, if desired. Scramble with a fork or whisk and set aside.
Heat a 10" frying pan over medium-high heat. Add 8-10 oz sausage filling and flatten.
Fry until one side is slightly browned. Flip and break up with a spatula.
Continue to fry rendering the fat until edges get a little crispy, then push to the side.
Tilt the pan so the fat flows to the open area. Add chopped potatoes or slightly thawed frozen tater tots or hash browns. I used tater tots today and nuked them for a minute. Nuking potatoes for a minute works too and speeds up the process. You can use frozen but it adds about 10 minutes to the cook 'til they thaw.
If using tater tots, brown for a minute then flatten with the spatula and fry until crispy, flip, and repeat. Push to the side.
Add some butter and saute half a chopped onion. Push aside once softened. And add more butter for the eggs.
Turn heat to medium-low and add the eggs. As the eggs cook, push them gently with the spatula toward the pile. Keep doing this until they are mostly cooked but still a bit wet and shiny. Turn off the heat and mix everything together.
The final result is crispy sausage and potatoes mixed into tender fluffy eggs. Total Time about 15-20 minutes if the potatoes are thawed or slightly cooked in the microwave.
Guuuuud Eeeeeatin!
Ray
