Jambalaya Breakfast Potatoes
  • 1 lb of chorizo out of the casins
  • 1 cup pre-cooked smoked sausage or kielbasa diced
  • 1 tbsp olive oil plus 3 tbsp
  • 1 cup chopped green pepper
  • 1 cup chopped white onion
  • 1-2 tbsp of Emeril’s Creole seasoning
  • 1 half bag of Ore-Ida Diced Hash Brown Potatoes

Brown chorizo in sauté pan on med-high heat until cooked through and then add diced smoked sausage for 2-3 mins until heated through. Take out of pan and place onto a plate and cover with foil. Then add 1 tbs olive oil to pan and add onions and peppers. Cook until tender about 10 mins and remove from pan. Add 3 tbs of olive oil and pour half of the bag of potatoes into the pan when oil is hot. Cover and cook as per directions on bag. Once potatoes are cooked add back in the pepper mixture and sausage and mix well. Add one tbs of the Creole seasoning. Taste and add more if needed.

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