Egg, Potato and Sausage Scramble with Goat Cheese

• 2 pounds fingerling potatoes, cut into 1/2-inch rounds
• 2 pounds bulk breakfast sausage
• 1 large Spanish onion, thinly sliced
• 4 teaspoons chopped thyme
• Freshly ground pepper
• 20 large eggs, beaten
• Salt
• One 11-ounce log fresh goat cheese
• 2 tablespoons chopped flat-leaf parsley
• Crusty bread and softened butter, for serving

1. Bring a large saucepan of salted water to a boil.
2. Add the potatoes and cook over high heat until tender, about 8 minutes.
3. Drain.
4. Divide the sausage and onion between 2 large nonstick or cast-iron skillets and cook over high heat, stirring frequently, until the sausage is browned, 8 to 10 minutes.
5. Add the potatoes and thyme to the skillets and season with pepper.
6. Cook over moderately high heat, stirring occasionally, until the potatoes are heated through, about 5 minutes.
7. Add the eggs to the skillets and season lightly with salt.
8. Cook over moderately low heat, stirring gently, until the eggs are nearly set, about 3 minutes.
9. Add the goat cheese in lumps and fold them in.
10. Sprinkle with the parsley and serve with bread and butter.

fingerling potatoes, sausage, spanish onion, thyme, freshly ground pepper, eggs, salt, goat cheese, flatleaf, crusty bread

Taken from www.foodandwine.com/recipes/egg-potato-and-sausage-scramble-with-goat-cheese (may not work)