- 1 tablespoon vegetable oil
- 8 ounces hot sausage link
- 2 tablespoons water
- 1 (4-ounce) stick margarine
- 6 cups peeled, chopped, boiled potatoes
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped green peppers
- 1 1/2 cups chopped tomatoes
- 1 cup jalapeno peppers
- 9 eggs, beaten
- 10 ounces shredded Cheddar
Serving suggestion: serve with Italian toast.
Heat the oil in a skillet and brown the sausage over medium heat. Add about 2 tablespoons of water to the skillet, cover with a lid, and cook for about 20 minutes, turning once during the process. Roughly chop the sausage links.
Preheat a large skillet or flat grill over medium-high heat and melt margarine. Add the cooked 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.