READY IN: 1hr 30mins


  • 8
    ounces hot Italian sausage, ground, if you can't find ground sausage at your local market, buy hot Italian sausages and simply s
  • 4
    ounces butter
  • 6
    cups boiled potatoes, peeled and chopped
  • 1 12
    cups onions, chopped
  • 1 12
    cups green peppers, chopped
  • 1 12
    cups tomatoes, chopped
  • 1
    cup jalapeno pepper, seeded and chopped
  • 9
    eggs, beaten
  • 10
    ounces cheddar cheese, shredded


  • Peel and cook the potatoes in boiling water until tender, about 15 minutes for cubed potatoes and 20 to 25 minutes for quartered potatoes, your preference.
  • Cook the sausage over medium heat until golden brown, be careful not to chop up the sausage to fine.
  • Preheat a large skillet or flat grill over medium-high heat and melt the butter. Add the boiled potatoes and saute until golden brown. Add onions, green peppers, tomatoes, browned sausage, and jalapeno peppers. Saute together for 5 minutes. Mix in beaten eggs until the eggs are cooked.
  • Divide jumbot in half in the skillet or grill, and add 8 ounces of the cheddar cheese to 1 half of jumbot. Take the other half of jumbot and lay it on top of cheese. Sprinkle remaining cheese on top.
  • Variations to jumbot: add 1 1/2 cups of chopped ham from bone, instead of hot sausage and omit jalapeno peppers. Add 8 slices of American cheese in place of Cheddar.