Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 8 ounces hot sausage link

  3. 2 tablespoons water

  4. 1 (4-ounce) stick margarine

  5. 6 cups peeled, chopped, boiled potatoes

  6. 1 1/2 cups chopped onions

  7. 1 1/2 cups chopped green peppers

  8. 1 1/2 cups chopped tomatoes

  9. 1 cup jalapeno peppers

  10. 9 eggs, beaten

  11. 10 ounces shredded Cheddar

Instructions Jump to Ingredients ↑

  1. 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. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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