Smoked Sausage Scramble
Smoked pork sausage cooked with potatoes, fresh herbs and spices makes a delicious dish
Recipe type: Breakfast, Dinner
Serves: 4 servings
  • 4 medium potatoes, diced into ¼-inch cubes
  • 1 Pound fully cooked smoked pork sausage, remove casing, diced into ½-inch cubes
  • ¼ Cup Canola oil
  • ¼ Teaspoon Lawry's Garlic Salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon fresh ground kosher salt
  • ½ Medium sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 4 Large eggs
  • ¼ Cup milk
  • ¼ Cup sour cream
  • ½ Teaspoon finely chopped fresh basil
  • 1 Teaspoon finely chopped fresh oregano
  • ½ Cup shredded sharp cheddar cheese
  1. Wash and dry 4 medium potatoes. dice them into ¼-inch cubes leaving the skins on. Place the potatoes in a hot skillet with about ¼ cup Canola oil (enough to completely cover the potatoes) and fry on medium high until golden brown tossing occasionally to make sure all sides are brown. Add ¼ teaspoon of Lawry's Garlic Salt over the potatoes as they cook. Depending on your stove's temperature, this should take about 10 minutes.
  2. While the potatoes cook, removed the casings from a pound of fully cooked smoked pork sausage and dice into ½-inch cubes.
  3. When the potatoes were ready, add the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it's already cooked. Next add ¼ teaspoon fresh ground black pepper, ¼ teaspoon fresh ground kosher salt, 1 tablespoon minced garlic, and ½ medium sweet onion (like Vidalia) finely chopped.
  4. In a small bowl, mix 4 large eggs, ¼ cup milk, ½ teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and ¼ cup sour cream.
  5. When the sausage and potato mixture has cooked for that extra 2 to 3 minutes, add the egg mixture, stirring to combine and then cook until the egg is set (about 2 minutes).
  6. When the egg is set, remove the scramble from the heat. Place it in plates, top the mixture with shredded sharp cheddar cheese (about ½ cup total) sprinkled over the top. Finish off the dish, add garlic toasted French bread as a side.
Recipe by The Surprised Gourmet at