Summer Kielbasa Breakfast Platter

Image: Cooked potatoes, sausage, eggs, strawberries, pineapple slices, and mango slices arranged around a sauce container filled with garlic aioli on a large plate.

Description: This summer breakfast platter, complete with various summer seasonal fruits, makes for a very filling and satisfying breakfast!

Yield: Recipe makes 1 breakfast platter

Ingredients:

• Pan-fried Potatoes:

  • 1 cup diced potato, any variety

  • ¼ teaspoon Salt

  • ¼ teaspoon Black Pepper

  • 1/2 teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1/2 teaspoon Old Bay Seasoning

• Scrambled Eggs:

  • 3 eggs

  • 1 Tablespoon cream cheese, diced

  • 1 Tablespoon Nutritional Yeast

  • 1/8 teaspoon cayenne pepper

  • ½ teaspoon Old Bay Seasoning

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1/2 teaspoon dried or 1 tsp fresh parsley

  • ½ teaspoon dried chive or 1 tsp fresh chives

• Sausage:

  • 4 oz of Kielbasa Sausage, Sausage Links, or Sausage Patties (Any Flavor/Variety)

• Fruit Accompaniment:

  • One small Orange or ½ a large orange, skin on, cut into wedges

  • 4 ½ inch thick wedges of Pineapple, with the skin still on

  • 1 Mango, cored and cut into 4 big chunks, skin on

• Dipping Sauce:

  • 2 Tablespoons of Mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice

  • 1 clove garlic, grated

• Garnishes:

  • Hot sauce

  • Chives

Directions:

Begin by pan-frying the potatoes in a small skillet with 1 tsp of avocado oil over medium low heat for 6-7 minutes, undisturbed. You want them to develop a brown crust before flipping.

While the potatoes are pan-frying, prepare your chosen sausage for frying. If using link, remove any outer casing and slice in a line down the center but do not cut all the way through to the remaining skin. Leave the skin intact so you can cook the sausage open-faced and have it remain as one piece. If using ground sausage, form a 4 oz patty and set aside.

Add your eggs together in a bowl with the seasonings and nutritional yeast and whisk vigorously to thoroughly combine. Set aside.

Arrange fruit/fruit slices on one side of the serving plate. Cover and set aside.

Preheat another small frying pan to medium heat with 1 tsp avocado oil. Start frying the sausage for 3-4 minutes per side, until each side develops browning.

After starting on the sausage, the potatoes should be ready to flip. Flip the potatoes or shake the pan with a lid on to try flipping most of the potatoes onto the other side for browning. Brown 3-4 minutes on the other side then remove to a covered plate.

After the sausage has browned on both sides, remove from pan and add to platter. Add 1 tsp butter to the pan on medium low heat. Pour in the seasoned scrambled eggs, add small bits of the cream cheese around the egg mixture in the pan, and cook for 1 minute. The residual heat from frying the sausage should help get the eggs set fairly quickly. After about a minute or so, start folding the egg mixture into itself to create large “curds” of scrambled egg using a wooden spoon or rubber/silicone spatula to better facilitate this. Remove and add to plate.

Everything should now be plated and all that’s left is to add hot sauce, garnishes and serve. Enjoy!