Fried Potatoes with Sausage and Eggs

Extra-virgin olive oil
1 Yukon Gold potato, thinly sliced*
1/2 red onion, sliced
2 to 3 cloves garlic, diced
1/2 jalapeno chile peppers, seeds removed and sliced
1/2 orange bell pepper, seeds removed and sliced
Coarse salt or sea salt and freshly-ground black pepper**
1 Louisiana Hot Link Sausage
2 eggs
Paprika
2 sliced green onions, for garnish
Sour cream

* Use a mandolin, if you have one. The use of a mandolin will insure evenly-cut potatoes which will lesson the chances of some potatoes being cooked and others partially cooked.

** Karen like to use freshly-ground Tellicherry pepper.
 

Preparation:

In a large non-stick fry pan over medium-high heat, drizzle the olive oil (enough to spread around the bottom of the pan); heat the pan until the olive oil becomes hot. Add potatoes, onions, garlic, chile pepper, bell pepper, and salt and pepper to taste. Sauté the potato mixture approximately 5 minutes.

After 5 minutes, reduce heat to medium. Add the sausage link, cover, and cook approximately 10 minutes. After 5 minutes, stir the mixture and then replace the lid. Continuing cooking approximately 5 additional minutes or until the potatoes are tender and sausage is heated through and hot.

When the potatoes are cooked to your liking, create a space in the middle of the pan by pushing the potato mixture apart to each side of the pan. Add some additional olive oil in the center (if needed). Crack the 2 eggs into the center. Replace the lid and cook until the eggs are done to you liking. Learn how to cook perfect fried/steamed Fried Eggs.

To serve, cut the sausage link in half. Sprinkle a little paprika over the top of the potatoes and eggs. Transfer onto two warmed plates and sprinkle with sliced green onions and top with a dollop of sour cream. Serve immediately.

Makes 2 servings.