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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Oleander Estate in Mesquite, Texas in 1992.

Ingredients Edit

Directions Edit

  1. In large skillet saute sausage, potato, onion and red pepper in vegetable oil until onion softens.
  2. Sprinkle parsley over mixture then stir.
  3. Beat eggs milk and salt then pour over potato mixture.
  4. Cook over medium heat lifting edge several times and allowing uncooked egg to flow under.
  5. Cook until eggs are almost set then cover and cook 30 seconds longer.
  6. Slide onto a warm plate then cut in wedges and serve.
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