2 med potatoes (Golden) peeled, rinsed, and diced (not too small)
1 sm onion (peeled, and chopped (not too small)
Butter for coating your skillet
1 link sausage; sliced thin or 1 strip of Tasso (highly seasoned/smoked meat) cut into chunks
Carmalete's "All Natural" Seasoning
Place a medium black iron skillet over a medium heat and get it warm to hot. Drop 3 pats of butter into the skillet and spread it over the base to coat it. Slowly add your diced potatoes to the hot skillet and cook until tender; stirring often and turning over often so as not to scorch.
Add your onions and (possibly more butter), and cook down; stirring often to prevent sticking. Once onions have carmelized, shake Carmalete's Seasoning over potatoes and onions and taste. *If more seasoning is needed, add some, to your liking.
Add sliced sausage or chunks of smoked Tasso to the skillet and cook to your desired taste. Lower the heat and prepare your eggs.
Place a small black iron skillet over medium heat, add 1-2 pats of butter to coat the skillet and prepare 2 eggs at a time with Carmalete's Seasoning and scramble with a fork. Pour scrambled eggs into hot skillet and let sit a second before scrambling and turning them over. Do not scorch. Serve alongside the potatoes and sausage.
Place small black iron skillet over medium heat and get hot. Crack eggs into the hot skillet and let fry for a second or two, before turning over. Do not scorch. Remove from skillet to a plate and season with Carmalete's "All Natural" Seasoning. Serve alongside the potatoes and sausage/tasso.
**Can be eaten with jelly, jam, preserves, or whatever your taste buds desire.