Kicked-Up Country Breakfast -Emeril Lagasse Style

• 1/2 lb pork sausage, removed from casings
• 1 tablespoon unsalted butter, more as needed
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
• 1 1/2 teaspoons spice essence, recipe follows
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced garlic
• 1 large idaho potato, peeled and cubed
• 1/4 cup chopped fresh parsley
• 1 cup chicken stock
• 4 large eggs
• 1 cup shredded sharp cheddar cheese
• hot toast or tortilla, accompaniment

1. Heat a large frying pan over medium-high heat.
2. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
3. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
4. Add the garlic and cook for 30 seconds.
5. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
6. Add the parsley and chicken stock, stir well, and bring to a boil.
7. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
8. With a spoon, make 4 indentations in the mixture, and break an egg into each.
9. Cover and cook until the eggs are set, about 4 minutes.
10. Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
11. Serve immediately with hot toast or tortillas.

pork sausage, unsalted butter, yellow onion, green bell peppers, spice, hot sauce, salt, freshly ground black pepper, garlic, idaho potato, parsley, chicken stock, eggs, cheddar cheese, tortilla

Taken from www.food.com/recipe/kicked-up-country-breakfast-emeril-lagasse-style-21077 (may not work)