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
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By camilledaw
Northeast Missouri
on October 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very savory and delicious! Complex and spicy flavors mellowed by the cheese. My husband loved it! Thanks Emeril!!
By Elysk
Philadelphia, 78
on December 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe, I'm not too fond of sausage and I still made this because of all the good reviews it had, it turned out great!!! Really yummy, you can taste all the flavors! : Strongly recommend it if you want to impress your friends :
By shasta5547_9721588
Chattaroy, WA
on March 30, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for the first time this morning, and it was everything I'd hoped. A terrific dish for Sunday brunch! The only things I tweaked were I substituted 1 TBL dried parsley, since I didn't have fresh, and I eliminated the 1 cup of shredded cheddar at the end. I sprinkled about 1/2 TBL of Mexican-blend shredded cheese on the eggs instead. We are not fond of a lot of cheese, and 1/4 cup per egg seemed too much. Other than that I followed it to a tee. Thanks Emeril!
Read all 15 reviews