Recipe courtesy of Vicki Lawhorne
Dor Stop Restaurant - Italian Jumbot Recipe
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 711
- Total Fat
- 50
- Saturated Fat
- 17
- Carbohydrates
- 38
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 315
- Sodium
- 837
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
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
- 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.