Papa’s New World Giambotta
by Mary
3 teaspoons olive oil, divided
1 red or green pepper, diced
1 medium onion, diced
4 small potatoes, boiled and diced
1 medium onion, diced
4 small potatoes, boiled and diced
1 package Bilinsk's Kale Balsamic Chicken Sausage
8 eggs
Salt and pepper to taste
Heat a large skillet over medium heat, add 1 teaspoon olive oil. Add diced peppers and onions to olive oil and saute for 10 minutes, until slightly soft. You want them to retain some texture. Set aside in a separate bowl. Add diced potatoes to skillet with 1 teaspoon olive oil. Saute over medium heat until golden brown and tender, about 15 minutes. Mix into peppers and onions in bowl. Cut sausage into slices and brown in skillet over medium heat in 1 teaspoon olive oil for about 5 minutes.
Add peppers, onions and potatoes back into the skillet. Stir to blend and add salt and black pepper to taste.
Salt and pepper to taste
Heat a large skillet over medium heat, add 1 teaspoon olive oil. Add diced peppers and onions to olive oil and saute for 10 minutes, until slightly soft. You want them to retain some texture. Set aside in a separate bowl. Add diced potatoes to skillet with 1 teaspoon olive oil. Saute over medium heat until golden brown and tender, about 15 minutes. Mix into peppers and onions in bowl. Cut sausage into slices and brown in skillet over medium heat in 1 teaspoon olive oil for about 5 minutes.
Add peppers, onions and potatoes back into the skillet. Stir to blend and add salt and black pepper to taste.
Scramble eggs and slowly add to the sausage and veggie mixture. Reduce heat to low, stirring continuously to break up curds while the eggs are cooking. Remove from the heat when the eggs are nearly set, they will continue to cook off of the heat. Serve with thick toast for breakfast or a mixed greens salad for lunch or supper.
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