6 eggs
2 tbsp. water
Dash salt
Dash black pepper or paprika

FILLING:

1/2 lb. pork sausage
1 onion, finely chopped
1 tbsp. butter
2 med. potatoes, shredded
Fresh thyme or parsley, for garnish
Red pepper, for garnish

PREPARATION:

1. Start with the filling. In large skillet, saute the pork sausages until no longer pink, about 5 minutes, breaking up sausages.

2. Add the onion and butter. Saute a few minutes longer, until onions are soft not browned.

3. Add the shredded potatoes. Stir well and saute for a couple minutes until potatoes are soft.

4. Beat together eggs, salt, pepper and water.

5. Pour mixture over sausage-potato mixture. Cook over medium heat. As eggs begin to set, push cooked portion toward center of pan with spatula, allowing uncooked portion to run under.

6. When eggs are light brown on underside and almost set on top, sprinkle with parsley or thyme.

7. Serve directly from pan and serve with tomato salad.