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Sommer's Special Scramble

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“I've made this at least four times now. After the first attempt, my bf wouldn't stop asking me for it. He'd go out and buy the ingredients for it and/or make some other hint about how he was craving it. Coming from my bf who doesn't offer any hints as to his feelings on anything, this is a pretty big deal (lol). Although everything is estimated because I was using up what was left in the fridge, it turned out really well. This should make two very hearty servings. I've made this for both breakfast, dinner, and lunch, depending on our cravings (or when we got up that day). Great for weekday or weekends. If you don't need to worry, use real eggs, otherwise this is an egg-free dish. ETA: Just to clarify, the spicy pork sausage listed is actually breakfast sausage sold in 1lb chubs (another good kind to use is Jimmy Dean brand spicy).”

Ingredients Nutrition

  • 3 -5 russet potatoes (3 if large, 5 if smallish)
  • 1 medium onion (either sweet or yellow)
  • 8 ounces bulk spicy pork sausage (Kroger actually makes a great hot pork sausage, I just cut the 1lb chub in half and save the other f)
  • 34 cup egg substitute (equal to 3 whole eggs)
  • salt
  • pepper
  • garlic powder
  • 4 tablespoons margarine (I use Smart Balance Spread with Flaxseed Oil) or 4 tablespoons butter (I use Smart Balance Spread with Flaxseed Oil)
  • 12 tablespoon canola oil


  1. In a large skillet or pan with lid, brown and crumble pork sausage on med-high heat until cooked through, stirring occasionally. If necessary or desired, add a minimal amount of canola oil. Sometimes I let the sausage get a bit crispy/well-done.
  2. While sausage is browning, peel and slice potatoes into thin slices (1/8 of an inch). Slice onion thinly then cut slices into quarters (can leave in slices/rings, but my bf prefers his onion rings sliced into quarters).
  3. When sausage is done, line a bowl with a paper towel and lift out sausage with slotted spoon or slotted spatula and place in bowl, keep warm. Retain as much of the drippings in the pan, but the rest will drain on the paper towel.
  4. Add butter or margarine to the same pan and melt on med-high. I usually use about 2-4 tablespoons worth, but I start minimal, and add more if needed. Add potatoes and onions, cover and cook 10-15 mins, stirring every 5 minutes.
  5. Flip potatoes over to try and get them evenly browned. Sprinkle with salt, pepper, and garlic powder to taste. I usually use 1/4 tsp salt, 1/2 tsp of pepper(or more) and 1/2 tsp of garlic powder (or more). You can always add more later. Stir, then cover and cook for another 5-10 minutes.
  6. Uncover and cook another 5 minutes or until potatoes are tender and browned to your liking and onions are caramelizing and some might even be browned and crispy. Add more pepper and garlic powder if desired.
  7. Transfer potatoes and onions to the bowl with the sausage, or to a separate bowl. Keep warm.
  8. If more butter or margarine is needed, melt a minimal amount in the same pan, and still on med-high, add the egg substitute. Add a bit of extra salt or pepper, if desired. Let sit for several seconds as the egg firms up, then scramble and cook to desired doneness. Right before your eggs are looking the way you like them done, dump back in your sausage and potato/onion mixture. Stir all together until heated through.
  9. Chopped green peppers would probably go great with this also, can probably be added with potatoes and onions depending on how done you like your peppers.

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