This seems to be popular for breakfast. Give it a go and you will make it again….and again!
- 2 tbsp. butter
- 3 tbsp. flour
- 3/4 cup chicken broth
- 1/2 – 3/4 cup half and half
- salt and pepper
- 1 tbsp. coconut oil
- 1 lb. sweet Italian sausage, cut in 1/4 inch coins.
- 1 large red pepper, seeded and coarsely chopped
- 1 Jalapeno pepper, seeded (optional) and chopped
- 8-10 mushrooms, sliced
- 1/4 cup wine vinegar
- 3 large russet potatoes, grated on large holes of box grater
- 1 1/4 cups aged cheddar, shredded
- 2 shallots, chopped fine
Preheat oven to 350 degrees, with the rack in the upper third of the oven.
Melt butter in a saucepan over medium heat and add the flour, whisking to make a roux for 1 minute. Slowly whisk in the broth and half and half. Bring to a boil. Make sure there are no lumps so whisk constantly. Remove from the heat, and season lightly with salt and freshly ground pepper.
Heat the oil in a skillet and cook the sausage coins until browned, about 2 minutes per side. Transfer to a 9 x 13 baking dish (sprayed first with non-stick Pam), Spread out evenly.
Reduce heat to a minimum and add the peppers and mushrooms, cook until lightly browned and softened (6 minutes). Add the vinegar and cook another 35 seconds to scrape up any brown bits. Spoon these evenly over the sausages.
Now for the good stuff. Combine the potatoes, cheese, shallots and sauce. Spoon over the top evenly and cover with tin foil (parchment paper first) and bake for 35-40 minutes. Uncover and broil until the top is well browned. (7-8 minutes). Serve warm with scrambled eggs and muffins….and don’t forget the juice and coffee. Whew!