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1
Serving suggestion: serve with Italian toast.
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2
Heat the oil in a skillet and brown the sausage over medium heat.
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3
Add about 2 tablespoons of water to the skillet, cover with a lid, and cook for about 20 minutes, turning once during the process.
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4
Roughly chop the sausage links.
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5
Preheat a large skillet or flat grill over medium-high heat and melt margarine.
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Add the cooked potatoes and saute until golden brown.
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Add onions, green peppers, tomatoes, browned sausage, and jalapeno peppers.
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Saute together for 5 minutes.
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9
Mix in beaten eggs until the eggs are cooked.
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10
Divide jumbot in half in the skillet or grill, and add 8 ounces of the cheddar cheese to 1 half of jumbot.
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11
Take the other half of jumbot and lay it on top of cheese.
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12
Sprinkle remaining cheese on top.
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13
Variations to jumbot: add 1 1/2 cups of chopped ham from bone, instead of hot sausage and omit jalapeno peppers.
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14
Add 8 slices of American cheese in place of Cheddar.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
