Jersey Girl Egg Scramble
- 2 medium Yukon gold potatoes, peeled, cut into 1/2-inch dice
- Salt and pepper
- 2 Extra Virgin Olive Oil
- 6 ounces smoked sausage, sliced 1/4-inch thick
- ½ medium onion, chopped
- ½ medium green bell pepper, seeded, chopped
- 6 large eggs
- ¼ cup whole milk
Place potatoes and 2 tsp. salt in a large, deep skillet and cover with cold water by 1 inch. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are just tender, about 8 minutes. Drain. Wipe out skillet.
Heat Olive Oil in skillet and add sausage. Cook, stirring occasionally, until browned on both sides, about 3 minutes. Using a slotted spoon, remove to a bowl. Add vegetables to skillet; season with salt and pepper. Cook over medium heat, stirring occasionally, until vegetables are tender, about 8 minutes.
Whisk eggs with milk in a medium bowl; season with salt and pepper. Add sausage and potatoes to vegetables in skillet and stir to combine. Pour in egg mixture and cook, stirring constantly, until eggs are set but still creamy, about 1 minute. Top with Jersey Girl Original Hot Sauce! Serve immediately.