4 servings
YouTube instructional video is at the bottom.
What you’ll need
2 large russet potatoes (2 pounds total)
4 or 6 large eggs (Room temp)
D&D smoked sausage
Sharp cheddar cheese
Salted butter or bacon fat
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Cayenne pepper (Optional)
Tools you’ll need
Cheese shredder
Potato peeler
Preparation of ingredients
Step 1- Peel 2 large russet potatoes with a potato peeler. Cut each peeled potato in half. Cut each half into strips and cut the strips into small cubes.
Step 2- Place the potato cubes into a strainer and rinse with cold water.
Step 3-Slice 1 and 1/2 pounds D&D smoked sausage. From there take each slice and cut it into quarter pieces and set aside.
Step 4-Shred 5 ounces in weight of sharp cheddar cheese with a cheese shredder. Once you finish from shredding the cheese, place it into the fridge.
Step 5- Add 4 to 6 large eggs (Room temp), 1 tablespoon whole milk (Room temp), 1/8 teaspoon salt and 1/8 teaspoon black pepper into a medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cooking the smoked sausage
Preheat fire to medium heat.
Step 6- Let a large saucepan get hot for 1 to 2 minutes. Add the chopped D&D smoked sausage into the heated saucepan and stir. Let saute for 4 to 5 minutes stirring occasionally. Once done turn your fire off. Add the cooked smoked sausage into a shallow bowl and set aside.
Cooking the eggs
Preheat fire to medium heat.
Step 7- Heat a large frying pan on medium heat for 1 to 2 minutes. Add 1 tablespoon salted butter into the heated frying pan. Spread the butter around the frying pan and let it melt. Add your mixed eggs into the heated frying pan. Wait 10 seconds. Stir the eggs continuously with a wooden spatula for 20 to 25 seconds. After 20 to 25 seconds, turn your fire off and continue to stir the eggs until they are fully cooked. From there set the frying pan on the side.
Cooking the potatoes
Preheat fire to medium heat.
Step 8- Let a large saucepan get hot for 1 to 2 minutes. Add 3 tablespoons salted butter into the heated saucepan. Spread the butter around the saucepan. Let the butter melt. Add the potato cubes into the heated saucepan and give it a quick stir.
Step 9- Sprinkle 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s vegetable magic and 1/8 or 1/4 teaspoon cayenne pepper. Stir all ingredients together. Let saute for 8 to 10 minutes or until the potatoes are tender. Once done turn your fire off. Add the cooked potatoes into a large strainer with a shallow bowl underneath it and set aside.
Assembling your breakfast bowls
Preheat fire to medium heat.
Step 10- Let a large saucepan get hot for 1 to 2 minutes. Add your cooked potato cubes and chopped cooked smoked sausage into the heated saucepan and stir. Once done turn your fire off. Add your scrambled eggs and stir. Add your shredded sharp cheddar cheese and stir until the cheese melts. After that the breakfast bowls are ready to be served.
YouTube instructional video
