- 2 medium russet potatoes, peeled and partially cooked in the microwave for 3 minutes.
- 8 ounces of Italian or country sausage (hot or mild, your choice), casings removed and cut/broken into ½ inch cubes/chunks
- 1 onion, frenched - i.e. ends removed, peeled, cut in half longitudinally, and then sliced radially (see illustration)
- 8 eggs
- 2 tablespoons canola oil
- salt and black pepper
Thinly slice the potatoes about ⅛ inch thick (you can use a mandolin slicer or food processor). Put the potato slices in plenty of cold water and soak for 5 minutes to remove extra starch. Remove potatoes from water and rinse in a collander under running water (do not just dump potatoes into the collander or all the starch in the water will collect on the potatoes as it runs over them). Dry potato slices in a spinner or with paper towels. Heat oil in your largest skillet over medium-high heat. Add the potatoes and salt and pepper to taste (about ½ teaspoon each). Fry the potatoes until deep golden brown, gently stirring them over every minute or so to ensure even cooking. Meanwhile, put sausage in a large skillet and turn on medium heat. When the sausage is just starting to brown, add the onions. Continue to cook, stirring frequently until the sausage is cooked through. When both the potatoes and sausage are done, gently fold the sausage into the potatoes and continue to cook for 2 minutes. Fry the eggs in the other pan. Serve with toast and juice.