This is a hearty breakfast that will stick to your ribs on a hard day in the field or back-to-back meetings. Sometimes I make a double batch to reheat later in the week as a quick breakfast on busy mornings. If you like spicy, add a dash of hot sauce to make this meal complete. We served ours with a Spicy Tequila Sunrise and you can find the recipe here.
Ingredients:
2 Yukon gold potatoes washed and cubed (leave peels on the potato for a more rustic dish)
1/2 green pepper diced
1/4 sweet yellow onion diced
4 eggs
6 ounces kielbasa
1/2 cup shredded cheese
3-4 tablespoons oil
salt and pepper to taste (approximately 1 teaspoon of each)
Directions:
Toss potatoes in a bowl with 1-2 tablespoons oil, half of the salt and pepper, and spread on a cooking sheet in one layer to roast in oven 425 for 20 minutes or air-fryer 380 for 15 minutes.
In cast iron skillet, add 1-2 tablespoons oil on medium high heat. Add peppers and kielbasa and cook half way, then add in onions and potatoes continuing to cook.
In a separate bowl, whisk eggs and remaining cheese, salt and pepper then pour into skillet. If skillet has too much oil, use a paper towel to absorb excess before pouring eggs in so they don't end up "wet" at end of cooking.
Cook until done and serve.
Serves 2
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