Kobassa, Potato, and Onion Scramble

Kobassa, Potato, and Onion Scramble

A quick & easy egg dish using Halenda’s Award Winning Ham Kobassa.


Ingredients

  • 8 large eggs
  • kosher salt
  • Pepper
  • 3 tbsp. olive oil
  • 8 oz. Yukon gold potatoes
  • 1 small onion
  • 6 oz. kobassa
  • 2 oz. pepper Jack cheese
  • ½ c. chopped fresh flat-leaf parsley

Directions

  1. In a large bowl, whisk together the eggs, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
  2. Heat 2 tablespoons olive oil in a 10-inch non-stick skillet over medium heat. Add the potatoes and cook, covered, stirring occasionally, for 8 minutes. Add the onion and cook, covered, until the potatoes are golden brown and tender, 4 to 5 minutes more.
  3. Add the kielbasa and cook, uncovered, tossing occasionally, until golden brown, about 5 minutes; transfer the potato mixture to a plate.
  4. Add the egg mixture to the skillet and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in the potato mixture, cheese and parsley.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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