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Recipe courtesy of Vicki Lawhorne

Dor Stop Restaurant - Italian Jumbot Recipe

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
  • Yield: 4 to 6 servings
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Ingredients

1 tablespoon vegetable oil

8 ounces hot sausage link

2 tablespoons water

One 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

Directions

  1. 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.
  2. 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.
  3. 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.