Recipe: Dor Stop Restaurant Italian Jumbot (breakfast hash)

DOR STOP RESTAURANT ITALIAN JUMBOT

1 tablespoon vegetable oil
8 ounces hot sausage link
2 tablespoons water
1 (4-ounce) stick (1/2 cup) margarine
6 cups peeled, chopped (for home fries), boiled potatoes
1 1/2 cups coarsely chopped onions
1 1/2 cups coarsely chopped green bell pepper
1 1/2 cups coarsely chopped fresh tomato
1 cup coarsely chopped jalapeno peppers (or to taste)
9 eggs, beaten
10 ounces shredded Cheddar
Serving suggestion: serve with Italian toast.

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.

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.

Makes 4-6 servings
Source: Dor Stop Restaurant, Pittsburgh, PA
Show: Diners, Drive-ins and Dives, Episode: What's For Breakfast