Roasted Potatoes and Sausage Quick Meal



This is another favorite '30-minutes or less' meal that we love and that is very filling for hungry teenagers.  Whenever I make Oven Roasted Potatoes, one of our versions of french fries, I make extras so that I can have this quick easy meal a few days later.  This dish is a little different each time I make it, depending upon which sausage was on sale and what type of beans I have cooked that week.  Quantities are not important; experiment and use what you have.

Ingredients:

1/2 - 1 onion (yellow or red), chopped
2 - 4 cloves garlic, minced
1 Tbl extra virgin olive oil
3 - 4 sausages (I buy Whole Foods freshly made sausage links in the meat case)
2 - 4 cups leftover Oven Roasted Potatoes
~ 2 cups cooked or 1 large can beans (black beans are great in this, pinto and Anasazi are shown in the photo)
6 - 8 free range organic eggs
1 tsp kelp (I use Sea Seasonings organic kelp granules)
1 Tbl milk

Remove sausages from casing and brown in a heavy skillet (do not use nonstick cookware).  Remove from skillet and place on a ceramic plate layered with a paper towel to remove excess grease.  Wipe excess grease out of skillet.  Bring skillet back to medium heat and add 1 Tbl olive oil.  Saute the onion and garlic for a minute or two and then turn heat to low.  Add back into the skillet the sausage.  Also add leftovers potatoes and beans and stir occasionally to heat thoroughly. 

Crack eggs into a bowl.  Add ~ 1 tsp of kelp granules and ~ 1 Tbl of milk, and whisk together.  Heat a second skillet  to medium heat (again don't use a skillet with a non-stick coating - a good quality cast iron skillet as shown in the photo above is the best - this is the original non-stick skillet).  Grease well with butter and pour in eggs.  Let sit a minute before you start to turn.  Scramble and cook eggs and then add scrambled eggs to heated potato mixture.  Serve immediately.  Leftovers make a great second meal.