Kielbasa Potato Scramble

5 from 1 vote
Print
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 481kcal

Ingredients

  • 1 cups Potatoes diced small
  • 1 tbsp Extra-virgin olive oil
  • 3 oz Kielbasa cut into chunks
  • 4 Eggs beaten
  • 1 tbsp Scallions chopped, plus more for garnish
  • 2 slices Sourdough bread toasted and buttered if desired
  • 1 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Cook the potatoes until tender then drain well.
  • Heat a non-stick pan or skillet over medium heat. Once hot, add the oil. Saute the potatoes and kilebasa until golden brown.
  • Add the eggs into the pan. Quickly move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Portion and garnish with scallions. Serve with toast and grapes.

Nutrition

Calories: 481kcal | Carbohydrates: 36g | Protein: 21g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 646mg | Potassium: 498mg | Fiber: 2g | Sugar: 20g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 4mg

Kielbasa Potato Scramble

5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 481 kcal

Ingredients
 
 

  • 1 cups Potatoes diced small
  • 1 tbsp Extra-virgin olive oil
  • 3 oz Kielbasa cut into chunks
  • 4 Eggs beaten
  • 1 tbsp Scallions chopped, plus more for garnish
  • 2 slices Sourdough bread toasted and buttered if desired
  • 1 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Bring a pot of salted water to a boil. Cook the potatoes until tender then drain well.
  • Heat a non-stick pan or skillet over medium heat. Once hot, add the oil. Saute the potatoes and kilebasa until golden brown.
  • Add the eggs into the pan. Quickly move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Portion and garnish with scallions. Serve with toast and grapes.

Nutrition

Calories: 481kcalCarbohydrates: 36gProtein: 21gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 357mgSodium: 646mgPotassium: 498mgFiber: 2gSugar: 20gVitamin A: 580IUVitamin C: 5mgCalcium: 107mgIron: 4mg
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