Simply Dilly-Icous Egg Sandwich #5FIX |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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5-Ingredient Fix Contest Entry. A full meal deal all in one. I thought this looked like the old fashioned Dilly Bar ice cream sandwich, once I had it done, so, hence, the name. The sausages are the dillies on top. Ingredients:
2 cups simply potatoes diced potatoes with onion |
4 eggs |
1/2 cup fine shredded mexican blend cheese |
1/2 cup raspberry chipotle jam |
2 johnsonville new orleans brand smoked andouille sausages, cut on the bias |
Directions:
1. 1. Cut sausages on the bias & cook in skillet, sprayed, until each side is browned. Lay on paper towels, to drain & set aside.
2. 2. Spray the inside of a stainless 3 1/2 x 1 1/2'' high cutter or mold (usually come in graduated size sets in cake supplies stores).
3. 3. Chop potatoes about to half the size they are.
4. 4. In a med size bowl, mix the potatoes, cheese & eggs well.
5. 5. Put very little cooking oil on a griddle & heat on medium heat.
6. 6. Place the round mold(s) on griddle.
7. 7. Pour 1/4 mixture into each mold & cook on medium-low heat, with a lid covering them for about 5 minutes or until golden brown.
8. 8. Flip the whole thing over while still in the mold & continue cooking on second side for another 3-4 minutes, or until golden brown.
9. 9. While still on griddle, run a small sharp knife around the edges of each mold. Should loosen easily.
10. 10. Remove from griddle with spatula & plate it.
11. 11. Spread 1/8 cup Raspberry Chipolte jam on each round, then top each with 1/4 of the sausages.
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