Approximate time to prep and cook is 45 minutes to 1 hour.
Wash potatoes and cube. Place in saucepan covered with water and salted to taste. Bring to boil and cook five minutes, until slightly tender, but not quite done. While the potatoes are boiling, slice Hall’s Smoked Sausage into coins and fry in a skillet. When nearly done, add diced onions and stir. Drain potatoes and add to pan. Toss with sausage and onions until potatoes are done and beginning to brown. Pour beaten eggs over potatoes and sausage and scramble sausage, potatoes and eggs together. Add salt and pepper to taste. These are great topped with grated cheddar cheese, green onions and a little sour cream.
This is also a great use for leftover baked potatoes. Just skip the boiling process and add peeled, diced baked potatoes instead. Works perfectly and save a lot of time.
Don’t for get this in your breakfast-for-supper meal rotation! It’s perfect with our without the eggs!
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