- 1 cup potatoes, waxy yellow or white, diced, peeled
- Salt to taste
- Pepper, freshly ground, to taste
- 1/2 pound sausage, sweet Italian
- Vegetable oil as needed
- 1 onion, yellow, diced
- 8 eggs, large
Place potatoes in a pot with enough cold water to cover by 2 inches. Salt the water. Gradually bring water to a simmer over medium heat. Cover and simmer until potatoes are easily pierced with a fork, about 10 minutes.
Remove sausage from its casing and crumble. Sauté until browned and cooked through, about 5 minutes, and drain on absorbent towels. Pour off all but about 2 tablespoons of the fat.
Raise heat to medium-low and add onion. Cook slowly, stirring occasionally, until translucent, 8-10 minutes. Add potatoes and sauté until lightly browned, 8-10 minutes more. Meanwhile, beat eggs until blended and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour them over the ingredients in the skillet, and add sausage bits to the mixture, stirring gently.
Preheat broiler. Reduce heat to low, cover skillet, and cook until eggs are nearly set, 6-8 minutes. Remove cover and place the skillet under the broiler to brown the eggs lightly, about 3 minutes, watching carefully. Cut into wedges and serve at once.
Yield: 4 servings
