4 links store-bought Chicken and Apple sausage, cut into 1/2-inch pieces (recommended: Emeril's)

In a medium saucepan, place the potatoes and enough salted water to cover by 1-inch. Bring to a boil and cook until just tender, about 8 minutes. Drain well and set aside.

In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring, until cooked through, 5 to 6 minutes. Remove the sausage with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions and bell peppers and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes, thyme, Essence, salt, and pepper and stir well. Reduce the heat and cook, stirring only occasionally, until the potatoes turn golden brown and are starting to crisp, 7 to 8 minutes. Return the sausage to the pan, stir well, and cook, stirring occasionally, until heated through.

Remove from the heat and adjust the seasoning, to taste. (Cover to keep warm until ready to assemble the final dish.)

To serve, divide the hash among 4 large plates and top each serving with 1 fried egg. Garnish each plate with chopped fresh parsley and a thyme sprig and serve immediately.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

In 2 medium skillets, melt 1 tablespoon of butter each over medium-high heat. (Alternatively, use 1 large skillet.) When the butter is foamy, carefully crack 2 eggs into each skillet and season lightly with salt and pepper. Reduce the heat to medium-low, cover and cook until the whites are firm, 2 to 2 1/2 minutes.

Remove the pans from the heat and immediately transfer the eggs to plates and serve.

Yield: 4 eggs