1 package Ore-Ida Potatoes O’Brien
6 jumbo eggs
10 oz package of pico de gallo (hot or mild, as you prefer)
1 package Jimmy Dean turkey sausage links (pre-cooked)
1/3 cup olive oil
Milk to taste for scrambling the eggs
Salt & pepper to taste
Shredded cheese to taste (I prefer Kraft Mexican four cheese blend)
Salsa or ketchup, as preferred
Heat oil in a large skillet over medium-high heat. Carefully add potatoes to hot oil, being wary of splatters. Cover and cook, turning every 3-4 minutes. (These are basically the package directions.)
While potatoes are cooking, cut up sausage links into small pieces. Kitchen scissors work great for this. Set aside.
Beat together eggs, milk, salt and pepper. Set aside.
When potatoes are almost done (maybe 17 to 19 minutes), add pico and sausage bits to potatoes and heat through, stirring well. Add beaten egg mixture and cook until almost done. Turn off heat. Ensuring mixture is evenly distributed in the pan, sprinkle shredded cheese on top, and cover. Keep covered until cheese has melted.
Serve in wide bowl or plate. Salsa or ketchup, as desired. Yum!
Michael’s tip: Best with salsa when freshly cooked, better with ketchup when reheated.