Prep 20 mins
Cook 30 mins
Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself!
- 1⁄2 lb pork sausage, removed from casings
- 1 tablespoon unsalted butter, more as needed
- 1 cup chopped yellow onion
- 1⁄2 cup chopped green bell peppers or 1⁄2 cup red bell pepper
- 1 1⁄2 teaspoons spice essence, recipe follows
- 1⁄2 teaspoon hot sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 1 large idaho potato, peeled and cubed
- 1⁄4 cup chopped fresh parsley
- 1 cup chicken stock
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- hot toast or tortilla, accompaniment
- Heat a large frying pan over medium-high heat.
- Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
- Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
- Add the parsley and chicken stock, stir well, and bring to a boil.
- Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
- With a spoon, make 4 indentations in the mixture, and break an egg into each.
- Cover and cook until the eggs are set, about 4 minutes.
- Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
- Serve immediately with hot toast or tortillas.
I made this for a special Sunday breakfast. I found it took a lot longer to cook than the time in the recipe. It did have good flavour though & I liked the fact that it was a one-skillet meal, & as with most of Emeril's dishes, it was definitely "kicked up" :-). Would make this again, but definitely only as an occasional treat, because of the high fat content. Thanks for sharing.
Seriously tasty. I used boiled potatoes and so left out the chicken stock, only using stock cube, no liquid. Perfect.