It's not often, but sometimes I just need to revel in greasy diner fantasy with only meat, eggs, and fried potatoes involved. The trick is to get as many ingredients as possible fried in the sausage fat. These are just the rules. Break them and you'll have a perfectly fine dinner, but if you follow along, this simple meal can reach extraordinary heights.
Apparently Emeril Lagasse shares this fantasy with me. This recipe from the Food Network adds a slight Creole twist to this diner classic. A little green bell pepper gives it a nice freshness, and the sprinkling of Creole powder adds some kick.
Of course, Emeril would like you to use some of his special concoction, but I used a mix from Penzeys with good results. The amount of canola oil you use will vary wildly depending on how fatty the sausage is. Just make sure there's always fat in the pan. This is not a light meal.
- Yield:3 to 4
- 1 pound breakfast sausage
- 1 pound baking potatoes, peeled and cut into 1-inch cubes
- 1/2 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 teaspoon garlic, minced
- 3/4 teaspoon Creole seasoning, plus more for sprinkling
- Canola oil
- Salt and pepper
- 4 eggs
Meanwhile, place the cubed potatoes in a large microwave safe bowl, sprinkle with salt, and a tablespoon of oil. Cover with plastic wrap and then place in the microwave for 5 minutes.
Add some an additional tablespoon or so of canola oil to the skillet if needed, and turn the heat to medium-low heat. Carefully crack the eggs in. Cook for about 1 1/2 minutes and then carefully flip. Cook for 30 seconds.
Serve the eggs on top of some of the home fries place the breakfast sausage patties on the side. Top with some additional creole seasoning, if wanted.