Farmers Eggs with Creole Seasoning

Ingredients

• ¼ cup sautéed onion , chopped (oil for sautéing not counted) (optional) Onion, raw
• 2 tablespoons avocado oil Avocado oil
• 1 cooked cold baked potato , peeled and sliced or cubed (peeled, so slightly overstated) Potatoes, baked, flesh and skin, without salt
• ⅓ cup (about ¼ of a 13.5 oz package) andouille sausage , sliced and quartered (¼ of a 13.5 oz package) Johnsonville Andouille Smoked Sausage
• 4 eggs , beaten Egg, whole, raw
• Salt and pepper to taste
• Creole seasoning (Tony Chachere's Lite) to taste
• 2 servings (2 oz) shredded cheddar cheese (Tillamook Extra Sharp White Cheddar) Tillamook Extra Sharp White Cheddar

Instructions

1. Sauté chopped onions in a little oil, stirring often, until fully cooked and translucent. Set aside.
2. Heat avocado oil in a skillet over medium heat.
3. Fry the cubed cooked potato, turning to get a light golden color.
4. Add sausage and cook briefly.
5. Add a little Creole seasoning to the potatoes.
6. Push potato to the side; spray the center of the pan if needed.
7. Pour beaten eggs into the center, season everything with salt and pepper, and let one side set.
8. Add onion if using.
9. Flip eggs in sections to cook the other side — this is when everything comes together.
10. Add more Creole seasoning to taste.
11. Top with shredded cheese and let it melt just before serving.