1 pound new potatoes
1 pound spicy Italian sausage, crumbled
1 onion, chopped
14 eggs, beaten
Salt and freshly ground pepper, to taste
Two tomatoes, sliced
1/2 pound Monterey Jack cheese, grated
Boil potatoes until tender, about 25 minutes; cut into 1-inch chunks. In 9-inch skillet, fry sausage until done; remove from pan, reserving 2 tablespoons drippings, and drain. Sauté onions in drippings until soft. Add potatoes and sausage, then eggs. Stir until eggs are cooked as desired. Season with salt and pepper. Serve on tomato slices, and top with cheese.
Originally featured in “Set to Fete” Domain, November/December 1989
