Start by heating butter in a small saute pan on medium. Then saute the sausage, onion, garlic and potato for 2 minutes and season with salt, and pepper while cooking. Whisk 5 of the 6 eggs in a bowl; add to the pan and cook about 5 minutes, stirring continuously. Add parsley to the scrambled mixture; place in a container and chill in the refrigerator for 10 minutes. Next whisk the last egg in a small bowl. Use a brush to apply egg wash to the won ton wrapper surface. Place 1 teaspoon of the scrambled mixture into the center of the won ton wrapper; fold form one point to the other to form a triangle. Fry in vegetable oil until golden brown.
Source: My husband's cousin, Judy
By Robin from Washington, IA
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