Ease of Preparation: Easy
Yield: 4 servings
Cooking time: 30 minutes
Ingredients:
- 4 strips thick-cut bacon
- 8 links breakfast sausage
- 2-3 large russet potatoes, scrubbed, peeled (optional) and cut into 1” cubes
- 1 medium yellow onion, peeled and medium diced
- 1-2 cloves of garlic, peeled and slivered thinly
- 1 red/orange/yellow bell pepper, seeds and ribs removed, cut into medium dice
- 1 jalapeno, seeds and ribs removed, cut into small dice
- 1 slice chicken bologna, cut into medium dice
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup (60 ml) Cajun seasoning
- Hot sauce, to taste (I use Franks Extra Hot)
- ½ cup (120 ml) grated cheddar cheese
- Eggs, fried sunny-side up (optional, but it’s breakfast and I like eggs)
Method:
- In a cast-iron pan or skillet over medium heat, begin rendering the bacon, turning often
- Once the bacon is about half-cooked, 2-3 minutes, add the sausages and allow to sear on all sides, 3-4 minutes more.
- Remove the bacon and sausages to a paper towel lined plate to drain. Reserve all the rendered bacon fat in the pan.
- Meanwhile, cover a microwave-safe plate with paper towel and place your diced potatoes on it. Microwave the potatoes on high for 8-10 minutes.
- When the potatoes are finished nuking, take them out (the plate will be hot!) and tip them into the pan, stirring them around a bit and seasoning with Kosher salt. Let them cook, stirring occasionally for 5-6 minutes.
- Add the onions, garlic, peppers (bell and jalapeno) and bologna to the pan and stir to combine. Cook the mixture for 5-6 minutes longer, until the potatoes are crispy and cooked through and the vegetables are soft.
- Crumble the bacon and slice the sausages into coins. Return them to the pan.
- Season the mixture to taste with Kosher salt, black pepper and Cajun spice.
- Lower the heat under the pan to very low and sprinkle the mixture with hot sauce, then cover with the shredded cheese.
- Spoon into serving bowls, top each with a fried egg, and serve immediately.
All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick