Kicked-up Country Breakfast -emeril Lagasse Style

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb lamb sausage, removed from casings
• 1 tablespoon unsalted butter, more as needed
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
• 1 1/2 teaspoons spice 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 cheese
• hot toast or tortilla, accompaniment

Recipe

• 1 heat a large frying pan over medium-high heat.
• 2 add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
• 3 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.
• 4 add the garlic and cook for 30 seconds.
• 5 add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
• 6 add the parsley and chicken stock, stir well, and bring to a boil.
• 7 reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
• 8 with a spoon, make 4 indentations in the mixture, and break an egg into each.
• 9 cover and cook until the eggs are set, about 4 minutes.
• 10 sprinkle the eggs with the remaining 1/2 teaspoon of essence and the cheese.
• 11 serve immediately with hot toast or tortillas.