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2 large Yukon Gold potatoes
1/2 cup canola oil
1/2 pound pork breakfast sausage
8 large eggs, beaten
2 green onions, thinly sliced
1/2 cup diced tomatoes with green chilies
1 1/4 cups shredded sharp Cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon course ground black pepper
3 pickled jalapeño peppers, chopped

Preheat oven to 350 degrees. Scrub potatoes, but don’t peel. Cut into quarter-inch-thick slices. Heat oil in medium-size nonstick skillet over medium-high heat. Place half of the potato slices into the hot oil and fry until golden brown on one side, then flip and brown on other side. Remove with a slotted spoon onto paper towels to drain. Add the rest of potatoes and repeat process. In small skillet over medium heat, sauté the sausage until no longer pink. Crumble it as it cooks. Drain on paper towels. Break eggs into a medium-size bowl. Whisk until well blended; add green onions, tomatoes, half a cup of cheese, salt, pepper and cooked sausage. Stir well and pour into a buttered 8-inch square glass baking dish. Bake for about 10 minutes or until the eggs are loosely set. Remove from oven and place the potato slices, one at a time, over the top of egg mixture. Top with remaining cheese and sprinkle with jalapeños. Return to oven and cook for 5 to 7 minutes or until cheese is bubbly and eggs have set. Serve immediately.

Servings: 4. Serving size: 1/4 of dish. Per serving: 602 calories, 34.1 g protein, 33.3 g fat, 34.3 g carbohydrates, 3.1 g dietary fiber, 1,296 mg sodium, 3.1 g sugars, 500 mg cholesterol

Ann Baker, Bowie-Cass Electric Cooperative

Cook’s Tip: Garnish with diced plum tomatoes and green onion tops.