Ingredients
- 2 cup - cubed cooked potatoes
- 2 tbsp - butter
- 1 tbsp - neutral oil (canola or vegetable)
- 2 smoked sausages, sliced into coins
- 1 small yellow onion, sliced
- 2 Bell peppers, sliced
- 2 cloves garlic, minced
- El Yucateco Chiltepin Habanero Hot Sauce
- 1 tbsp - Worcestershire sauce
- 2 tsp - dried herbs (such as dried thyme, oregano, or a blend)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1 cup - shredded cheddar cheese
- 1 tbsp - chopped fresh chives
- Toasted bread, for serving
Preparation
- Preheat a grill for indirect cooking at about 375°F (190°C) and add a small chunk of smoking wood. Alternatively, preheat the oven to 375°F (190°C).
- Place a cast-iron skillet over medium heat and add the oil and butter.
- Add the cubed cooked potatoes and cook for 5–6 minutes, stirring occasionally, until the edges become golden and crispy. Season with salt, pepper, and the dried herbs, tossing to coat evenly.
- Remove the potatoes from the skillet and set aside.
- In the same skillet, add the sliced sausage, yellow onion, and bell peppers. Cook for about 4–5 minutes, stirring occasionally, until the sausage begins to brown and the vegetables soften.
- Stir in the minced garlic, hot sauce, and Worcestershire sauce. Cook for about 1 minute while stirring so the mixture becomes evenly coated.
- Return the potatoes to the skillet and toss everything together.
- Create three small wells in the mixture and crack an egg into each well.
- Sprinkle the shredded cheddar cheese over one side of the skillet.
- Transfer the skillet to the grill over indirect heat and close the lid. Cook for 5–8 minutes, until the egg whites are set and the cheese has melted while the skillet picks up a light smoke flavor. If cooking indoors, place the skillet in the oven and cook until the eggs are set and the cheese has melted.
- Remove from heat, sprinkle the fresh chives over the skillet, and serve immediately with toasted bread and extra hot sauce.