Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add your diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they’re golden and crispy. Season with paprika, garlic powder, salt, and pepper.
Step 2: Once potatoes are nearly done, push them to the side of the skillet and add the sausage links. Cook for 6-7 minutes, turning occasionally, until browned on all sides and cooked through.
Step 3: In a separate small bowl, whisk together the eggs with a pinch of salt and pepper. Transfer the potatoes and sausage to a serving plate, keeping the skillet warm.
Step 4: Melt butter in the skillet over medium heat. Pour in the whisked eggs and gently scramble them until soft and fluffy, about 3-4 minutes.
Step 5: Plate the scrambled eggs alongside the sausage and potatoes. Garnish generously with fresh thyme or parsley and a crack of black pepper.
Step 6: Serve immediately while everything is hot and enjoy your perfect breakfast plate.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sausage, eggs, and potatoes separate if possible to maintain their individual textures.
To reheat, warm the potatoes and sausage in a skillet over medium heat for 3-4 minutes. Reheat eggs gently on low heat or enjoy them cold. Never microwave eggs, as they can become rubbery.
For meal prep, cook the sausage and potatoes the night before and store them separately. Scramble fresh eggs each morning for the best texture and flavor.
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