List of Ingredients
2-3 tbs Olive Oil (or Butter or a mixture of both)
Half of a medium sized onion
Half of a green or red pepper
3-4 medium potatoes, peeled or mostly peeled
Crushed garlic to taste
6 oz frozen corn thawed (or fresh!)
16 oz turkey sausage (in bite sized cubes)
4-6 oz grated cheese
4-6 large eggs
Salt and Pepper to taste
Over medium high heat (7-8 on most stoves), dice the onion and sauté in the oil/butter mixture. Chop the pepper into 1 inch slivers. Add to the skillet. Cut potatoes into ¾ inch pieces and add to the skillet, tossing often to mix and combine. Add garlic, salt and pepper to taste. When the potatoes are nearly soft, add the thawed corn and the sausage. Toss to mix and combine. Turn the heat to low (2-3 on most stoves). Using the spatula, softly press down the mixture and even it out. Sprinkle grated cheese over the top. Crack the eggs on top of the cheese, salt and pepper to taste. Cover the skillet with a lid (glass preferred). After the eggs have poached on top of the mixture, the scoop each egg out with the mixture below onto a plate to serve.
My wife likes her eggs firm, but I like mine gooey or like an over easy egg. Simply slide the skillet to one side so that the effect can be achieved in the same skillet.
Optional ideas…..try adding 8 oz of diced mushrooms. Or a thin layer of salsa before the cheese is added. Add asparagus or broccoli to the mixture as well. Or use peas instead of corn. This recipe is a blank canvas and can be tried many different ways.