Last Night’s Potatoes with Eggs and Lonza Sausage

<h1>Last Night’s Potatoes with Eggs and Lonza Sausage</h1>

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Last Night’s Potatoes with Lonza Sausage, Mushrooms and Scrambled Eggs Recipe

I often find I'm terrible at estimating how many potatoes I’ll need with dinner, so I’ve gotten in the habit of tossing in a few extra to have for breakfast. It’s a great substitute to bread, and leftover potatoes get crispy and golden when you fry them up the next day. YUM.

INGREDIENTS

  • Extra virgin olive oil
  • 1 cup chopped, cooked potato (something starchy like russet or Dutch cream)
  • 4 brown mushrooms, torn into smaller pieces
  • Salt
  • 6 slices Lonza sausage or bacon
  • Butter
  • 4 eggs
  • 3 teaspoons feta

COOKING TOOLS

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Small mixing bowl
  • 1 Small frying pan
  • Stove/Burner

METHOD

Place a small frying pan on the stove (or burner), add a good drizzle of olive oil and heat over medium heat. Add the chopped potato and cook until lightly golden. Toss in the mushroom and season with salt, then cook until softened. Add the Lonza sausage or bacon and cook until crispy. Remove from the pan and arrange on a plate.

Wipe out the frying pan, then add a good pat of butter and let it melt. Whisk the eggs in a cup, then add to the pan and scramble with a fork until just cooked–you don’t want to overcook the eggs, so take them off the heat just before they look ready.

Scoop the scrambled eggs onto the plate, then season with salt and add a dollop of the feta. Dive in.

2 Servings.