Egg, Potato & Sausage Scramble with Goat Cheese

Serves 12

Total Time: 45 minutes


  • 2 pounds fingerling potatoes, cut into 1/2-inch rounds
  • 2 pounds loose breakfast sausage
  • 1 large Spanish onion, thinly sliced
  • 4 teaspoons chopped thyme
  • Freshly ground pepper
  • 20 large farm fresh 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. Add the potatoes and cook over high heat until tender, about 8 minutes. Drain.
  2. 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. Add the potatoes and thyme to the skillets and season with pepper.
  3. Cook over moderately high heat, stirring occasionally, until the potatoes are heated through, about 5 minutes.
  4. Add the eggs to the skillets and season lightly with salt. Cook over moderately low heat, stirring gently, until the eggs are nearly set, about 3 minutes. Add the goat cheese in lumps and fold them in. Sprinkle with the parsley and serve with bread and butter. 

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens