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“This came from Everday With Rachael Ray. I have not tried this, just posting for easy finding.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, cook the sausage, breaking it up with a wooden spoon, over medium-high heat until browned, about 5 minutes; remove from the heat.
  2. In a medium cast-iron skillet, heat the olive oil over medium heat. Add the frozen potatoes, season with 1/4 teaspoon salt and pepper and cook, turning infrequently, until browned, about 15 minutes.
  3. Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium heat. Reserve half of the scallions, an additional 1/4 teaspoon salt and a pinch pepper and cook, stirring, until softened, about 2 minutes. Remove from the heat and cover to keep warm.
  4. Add the remaining 1 tablespoon butter to the nonstick skillet with the sausage and melt over medium-high heat. Add the tomatoes, beaten eggs and egg whites, and a couple pinches salt and pepper and cook, scrambling, until just set, 2-3 minutes. Divide the egg mixture among 4 plates; top with the potatoes, white sauce and cheddar. Top with the reserved scallion greens.

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