Cowboy Vegetable Scramble

adapted from Rebekah at Making Miracles

Yield 2 servings

5-6 small white or red potatoes

1 Tbsp butter

1 Tbsp olive oil

1/2 - 1 tsp hot sauce (optional), not Tabasco

1/4 - 1/2 small onion, diced

1/2 red pepper, diced

6 mushrooms, sliced

1 handful of spinach, trimmed and sliced in strips

4 thin tomato slices

1/3 - 1/2 lb. ground sausage

1 - 1 1/2 cups cheddar cheese, shredded

2 eggs, fried

1 Tbsp chopped parsley (optional)

Place the potatoes in a skillet and cover with water.  Bring it to a simmer.  Cook until the potatoes are just starting to become soft.  Drain.  Add one tablespoon of butter and one tablespoon of olive oil, and hot sauce, if desired.  Continue cooking the potatoes on medium-low heat until soft.  Stirring occasionally.  When soft, remove from heat and set aside.

In another skillet, combine crumbled sausage, onion and pepper and cook until it is no longer pink. Halfway through add the mushrooms and toward the end stir in the spinach.  When the spinach is wilted, add the potatoes and stir to mix. Wipe out the potato skillet.

Top the mixture with the desired amount of cheese.  Cover with a lid and remove from the heat. Allow to sit for five minutes to let the cheese melt and while you fry the eggs in the skillet used for the potatoes.

Dish up the potatoes, sausage and veggies.  Top with two slices of tomato and place the egg on top.

Sprinkle with parsley if desired and serve!