Original Sunny Start - Sausage Recipe

Cook the sausages

Heat a large nonstick or cast-iron skillet over medium heat. Add the sausage links or patties and cook, turning occasionally, until browned and cooked through, about 8–10 minutes for links (internal temperature 160°F/71°C) or 6–8 minutes for patties. Remove sausages to a warm plate and keep covered. Reserve 1 tablespoon of rendered fat in the skillet; discard excess or add butter if needed.

Scramble the eggs

Crack the eggs into a bowl, add the milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper, and whisk until blended and slightly frothy. Wipe the skillet clean if heavily browned, then melt 1 tablespoon butter over medium-low heat. Pour in the egg mixture and cook gently, stirring occasionally with a rubber spatula until soft curds form and eggs are just set, 2–3 minutes. Season to taste with remaining salt and pepper. Remove from heat and keep warm.

Prepare and par-cook potatoes

If you prefer a faster finish, par-boil the diced potatoes for 4 minutes in salted simmering water, then drain well and pat dry. If not par-boiling, proceed directly to pan-roasting but increase cooking time slightly.

Pan-fry potato hash

In the skillet used for the sausages (add 1 tablespoon olive oil if needed), heat over medium-high. Add the diced potatoes in a single layer and let them brown undisturbed for 3–4 minutes. Stir and continue to cook, pressing flat occasionally, until golden and fork-tender, about 8–10 minutes total (12–15 minutes if not par-boiled). Add the diced onion and red bell pepper about halfway through cooking so they soften and caramelize with the potatoes. Season with paprika, garlic powder, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. When potatoes are cooked through and crisp, stir in the sliced chives and remove from heat.

Toast the bread slices until golden. Spread butter on the hot toast.

Plate the dish: divide the potato hash between two plates. Slice or place the cooked sausages beside the hash. Spoon the scrambled eggs onto the plate. Add toasted buttered bread on the side. Serve ketchup or hot sauce on the side if desired.

Optional finishing: sprinkle extra chives over the eggs and potatoes, and add a light dusting of paprika on the eggs for color.