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Breakfast Scramble Bowl, Or, We Can't Go To Denny's In Our Pajamas

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Breakfast Scramble Bowl, Or, We Can't Go To Denny's In Our Pajamas

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A recipe.


1 roughly tennis-ball-sized russet or all-purpose potato
2 Morningstar Farms veggie sausage links, or other sausage product of your choice
2 eggs
Approximately 1 tablespoon butter (I did NOT say this was health food)
Shredded cheese, approximately 1/4 cup or to taste


Peel the potato and grate it on the coarse-shred grater holes onto a couple of sheets of paper towel. Wring out the moisture from the shreds.
Cut up the sausage links into little slices. If using other sausage products, use whatever method you feel best to render your sausage into small pieces or crumbles.
Heat a skillet, preferably cast-iron, over medium-high heat.

This is where some variation comes in: if your sausage product is raw, cook it first until it is done. Remove it if you like, or leave it in the skillet, it won't really matter, but leave the sausage grease there, and supplement with butter until it be enough.

If you are using veggie sausage or other pre-cooked stuff, leave it out for now. Melt the butter in the skillet, and when it's foaming, add the potatoes, and salt them generously. Press them down and kinda leave them alone for a few minutes -- go check Twitter or something, or drink your coffee -- until they've started to brown on the bottom. Stir them up. If you have not added your sausage yet, or need to add the cooked stuff back in, now's the time to do it.

Fool with the potatoes for another few minutes, or until there are more brown bits. They don't have to be 100% crispy. Some soft potato shreds are part of the charm.

Beat the eggs and add them to the skillet. Stir them around. You know how you like your scrambled eggs. When they're a little less done than you like them, add the cheese. Stir until it melts. This won't take long at all.

Pour the stuff into a bowl. Sprinkle it with a bit more cheese, just for looks.

If you like pepper in this sort of thing, and your sausage is insufficiently peppery for your tastes, you can add pepper at any point from the half-browned potatoes onward, or leave it until the end.

Hot sauce is a reasonable condiment, if that's to your taste. If you want to eat it with salsa and sour cream, I acknowledge the possibility, but please don't do it around me. That goes double for ketchup.

Serves one. For more servings, do the math, and expect to use a bigger skillet, or to do more than one batch.
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