Kicked-Up Country Breakfast Recipe

Name: Kicked-Up Country Breakfast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pork sausage, removed from casings; 1 tablespoon unsalted butter, more as needed; 1 cup chopped yellow onion; 1/2 cup chopped green or red bell peppers; 1 1/2 teaspoons 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; Hot toast, or tortillas, accompaniment; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 pound pork sausage, removed from casings
1 tablespoon unsalted butter, more as needed
1 cup chopped yellow onion
1/2 cup chopped green or red bell peppers
1 1/2 teaspoons 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
Hot toast, or tortillas, accompaniment
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Heat an electric skillet or large frying pan over medium-high heat.
2
Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
3
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.
4
Add the garlic and cook for 30 seconds.
5
Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
6
Add the parsley and chicken stock, stir well, and bring to a boil.
7
Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
8
With a spoon, make 4 indentations in the mixture, and break an egg into each.
9
Cover and cook until the eggs are set, about 4 minutes.
10
Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
11
Serve immediately with hot toast or tortillas.
12
Combine all ingredients thoroughly and store in an airtight jar or container.
13
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
14
Published by William and Morrow, 1993.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 pound pork sausage, removed from casings, 1 tablespoon unsalted butter, more as needed, 1 cup chopped yellow onion, 1/2 cup chopped green or red bell peppers, and more.

Yes, Kicked-Up Country Breakfast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kicked-Up Country Breakfast

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