Recipe courtesy of Vicki Lawhorne
Total:
1 hr 40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Cook's Note

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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