Kielbasa, Potato, and Onion Scramble

• 8 large eggs
• kosher salt
• Pepper
• 3 tbsp. olive oil
• 8 oz. Yukon gold potatoes
• 1 small onion
• 6 oz. kielbasa
• 2 oz. pepper Jack cheese
• 1/2 c. chopped fresh flat-leaf parsley

1. In a large bowl, whisk together the eggs, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
2. Heat 2 tablespoons olive oil in a 10-inch non-stick skillet over medium heat.
3. Add the potatoes and cook, covered, stirring occasionally, for 8 minutes.
4. Add the onion and cook, covered, until the potatoes are golden brown and tender, 4 to 5 minutes more.
5. Add the kielbasa and cook, uncovered, tossing occasionally, until golden brown, about 5 minutes; transfer the potato mixture to a plate.
6. Add the egg mixture to the skillet and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.
7. Fold in the potato mixture, cheese and parsley.

eggs, kosher salt, pepper, olive oil, gold potatoes, onion, kielbasa, pepper, parsley

Taken from www.delish.com/recipefinder/kielbasa-potato-onion-scramble-recipe-wdy0514 (may not work)