- 2 tablespoons olive oil
- 1 small red pepper, seeded and diced
- 1 small onion, diced
- 2 Italian sausages, removed from casings
- Kosher salt and freshly ground black pepper
- 6 eggs, beaten
- 1/2 cup Cheddar cheese, grated
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 cup sliced onions
- 2 cups KELLOGG'S® CRISPIX® cereal
- 1/2 cup milk
- 1 egg, lightly beaten
- 1/2 cup grated potato (about 1 large potato)
- Kosher salt
Preheat the oven to 350 degrees F.
To make the Hopple Popple:
In a large, deep, oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add the pepper and onion to the pan and saute for 4 minutes. Crumble the sausage into the pan and saute until the sausage is cooked through, stirring occasionally, about 6 to 7 minutes. Season the mixture with salt, and pepper, to taste.
Pour the beaten eggs over the sausage mixture, top with grated cheese and transfer to the oven. Bake until the eggs are just firmed up, about 15 minutes.
To make the CRISPIX™-Potato Cakes:
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat and saute the onions for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool.
Pour the cereal into a large bowl and pour the milk over top. Allow the mixture to sit for 3 minutes so the cereal will moisten, then drain out the milk.
Stir together the moistened cereal, cooked onions, beaten egg, grated potato, salt and pepper. Stir the mixture to combine well.
In a large nonstick pan, heat 2 tablespoons olive oil over medium-high heat. When the oil is hot, drop 1/2 cup portions of the cereal mixture into the pan. Cook the cakes until golden brown and crispy, about 2 to 3 minutes per side. Cook's Note: Be sure to flip them over and cook both sides. Transfer the cakes to a paper towel to drain the excess oil and then season lightly with salt.
Serve the CRISPIX™ cakes alongside the Hopple Popple.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.