Andouille, Peppers and Yukons with Fried Egg

Have you noticed that chefs are putting fried eggs on top of everything these days? Pancakes, waffles, salads -- my son got a burger topped with a fried egg at a microbrewery last week. I decided to jump on the bandwagon. Why? Because it's a great idea!

Take this dish for example: you've got all the staples of breakfast and/or brunch, but the meal is served a little differently. And, this winner clearly makes an excellent dinner option on a busy weeknight. 

Andouille, Peppers and Yukons with Fried Egg

1 tablespoon unsalted butter
1 tablespoon olive oil
2-3 medium Yukon gold potatoes, cubed
Salt and freshly ground black pepper1/4 teaspoon paprika
1 teaspoon cider vinegar
1 red bell pepper, seeded and sliced
1/2 pound fully cooked andouille sausage, sliced crosswise into 1/2-inch think diagonals
1/2 cup fresh or frozen peas (keep frozen until ready to use)
4 large eggs
Fresh dill

Melt the butter and oil together in a large skillet over medium-high heat. Add the potatoes and cook for 5 to 7 minutes, until lightly golden brown (they will continue to cook for a few more minutes). Season to taste with salt and pepper (your preference how much - I used about 1/4 teaspoon of each). Add the paprika and vinegar and stir to coat. Add the bell pepper, sausage and fresh peas (wait to add frozen peas) and cook for 3 to 5 minutes, until the potatoes are fork-tender (when using frozen peas, add them for the last minute of cooking).
Meanwhile, cook the eggs in a large skillet (one that's with been sprayed with cooking spray or coated with butter or oil) until you reached the desired level of done-ness (just make sure the white is fully cooked).
To serve, arrange the potato-sausage mixture in a shallow bowl and top with the eggs and dill.

Serves 4


Photo: Apolonia