This hearty breakfast scramble balances texture and flavor through precise technique. Follow these steps for optimal results.

Ingredient Selection

Choose waxy potatoes (e.g., Yukon Gold) for structure retention. Use fresh breakfast sausage (not pre-cooked links) and large eggs at room temperature.

Potato Preparation

• Dice uniformly: ½-inch cubes ensure even cooking
• Pre-cook potatoes: Parboil for 6 minutes before frying to achieve crisp exterior/fluffy interior
• High-heat sear: Cook in 1 tbsp hot oil without stirring for 5 minutes to develop crust

Protein Cooking Sequence

1. Brown sausage in separate skillet, breaking into crumbles
2. Remove sausage; reserve rendered fat
3. Scramble eggs in same pan over medium-low heat, stirring constantly until just set (~90 seconds)

Critical Technique Points

• Moisture control: Drain parboiled potatoes thoroughly & pat dry
• Layering flavors: Cook potatoes in sausage fat for enhanced savory notes
• Gentle combination: Fold eggs/sausage into potatoes off-heat to prevent overcooking

Seasoning Protocol

Apply salt to potatoes during parboiling. Final seasoning after combining: fresh black pepper, optional smoked paprika, and garnish with chives.