Kielbasa, Potato, and Onion Scramble


This hearty egg dish with kielbasa, potatoes, and onions, reminds me of camping as a kid smelling the mouth-watering aroma of onions cooking over the open flame of a campfire.  This is a close experience…except you are in a kitchen at the beach!

Approximately 4-6 servings



Breakfast Kit Ingredients

Huevos Orgánicos / Organic Eggs : 9
Full Circle Aceite de Oliva Extra Virgen Orgánico / Extra Virgin Organic Olive Oil : 500 ml botella / 17 oz bottle
Parsley : 1 small bunch
Cebolla Blanca/ White Onion : 1
Papa Blanca/ White Potato : 8 potatoes
Kiolbassa Ajo Rostizado Salchichas Ahumadas/ Roasted Garlic Kiolbassa Sausages : 952 g Paquete de 6 salchichas / 34 oz Package of 6 sausages
Joseph Farms Queso Monterey Jack / Joseph Farms Monterey Jack Cheese : 226 g / 8 oz

*Spanish/English recipe card included with each Breakfast Kit


In a large bowl, whisk together the eggs, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Peel and cut potatoes into thinly sliced medallions. Heat 2 tablespoons olive oil in a 10-inch non-stick skillet over medium heat. Add the potatoes and cook, covered, stirring occasionally, for 8 minutes.

Meanwhile, chop and dice onion into small cubes. Add the onion and cook, covered, until the potatoes are golden brown and tender, 4 to 5 minutes more.

Remove kielbasa from packing and cut into thin wedges. Add the kielbasa to potato and onion mixture. Cook, uncovered, tossing occasionally, until golden brown, about 5 minutes; transfer the potato mixture to a plate.

Grate cheese or cut up into small cubes. Add the egg mixture to the skillet and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.

Fold in the potato mixture, cheese and parsley and mix until cheese is melted.