Ingredients

• 3 medium potatoes, red or gold is best
• 4 large eggs
• 1/2 lb. ground sausage, Italian or breakfast style
• 4 oz white or baby bella mushrooms
• 2 tablespoons butter or coconut oil
• 1 cup spinach and/or kale
• 2 scallions
• 1/2 yellow onion
• 1/4 cup cheddar cheese (optional)
• 1/4 cup water
• For Seasoning:
• 2 tsp celery salt
• 1 tsp paprika
• 2 tsp garlic powder
• 1/2 tsp chile powder
• 1 tsp black pepper

Instructions

1. Begin by dicing the potatoes since they will take the longest to cook through. Small, bite-sized cubes are best. Melt 1 tablespoon of butter in a large skillet, then add the potatoes. Season with celery salt, black pepper, chile powder, and garlic powder. Sautee on medium-high heat until they start to get golden brown, then lower the heat and add 1/4 cup of water. Cover and let cook while you prep the rest of the vegetables, about 10 minutes.

2. Prep the rest of the veggies by dicing the onion, and slicing the mushrooms and scallions. I like to cut the greens by bunching them all up in my hand and making small slices, so you get small, garnish-size pieces of greens. This avoids a mouthful of slimy spinach.

3. Once the potatoes have cooked for 10 minutes, raise the heat to medium, uncover, and continue cooking until most of the water has evaporated. Then, move the potatoes to the side of the skillet and add in the sausage. Use a large spoon or spatula to break into small pieces as the meat browns.

4. Once the sausage has browned, add in the mushrooms, onions, white pieces of scallion (reserve the greens for garnish), and any other optional vegetables you’d like. Season with more celery salt, black pepper, paprika, and garlic powder. Continue cooking on medium heat until the veggies release most of their moisture and begin to brown, 5-8 minutes. If you prefer your eggs scrambled, add them in here and stir to cook alongside the veggies.

5. Finish the skillet by adding in the chopped greens and optional cheddar cheese. Lower the heat and stir until greens are wilted and the cheese begins to melt.

6. If you didn’t scramble your eggs, remove everything from the pan by serving onto plates, then melt the last tablespoon of butter or oil into the empty skillet. Add all 4 eggs, season with celery salt, paprika, chile powder, and black pepper, and cook to your preference. I like sunny-side up, so I cook them on low heat for about 8 minutes, covering for the last 2 to cook the top egg whites. Top the skillet with the eggs, garnish with remaining scallion greens, and enjoy!