potato, sausage, egg skillet

1/2 T canola oil
two small potatoes, small dice
two medium scallions, minced
two small cloves of garlic, minced
four T green bell pepper, minced
Creole seasoning, .25 tsp
1/2 T canola oil
four large beaten eggs
splash of water

Heat cast iron skillet (may use non-stick skillet) over medium low flame. While heating skillet dice two small white potatoes. Add 1/2 T canola oil, then the diced potatoes and continue to cook. While the potatoes are cooking mince the rest of the ingredients, turn the potatoes, add mince ingredients and Creole seasoning. Place lid on skillet, turn flame up to medium. Continue cooking for approximately five to eight minutes or until all ingredients are soft. While cooking take four large eggs and beat, sprinkle with Creole seasoning, add a splash of water and beat eggs again. Add an additional 1/2 T of canola oil to skillet, turn ingredients, add beaten eggs, and cover with lid. Cook three to four minutes or until eggs are almost set, then scrambled everything in skillet and cover again. Cook until eggs are firm scramble for approximately one to two minutes. Divide scramble between two plates for a hardy, tasty breakfast.
two servings

Number of Servings: 1

Recipe submitted by SparkPeople user DINAISPO.