1291. PECAN PIE and BREAD PUDDING with BACON and SAUERKRAUT

yields two servings


1 medium potato, shredded
1/4 cup diced sausage
1/4 cup diced bacon
1/4 cup diced ham
2 tablespoons chopped smoked fish, optional 1/4 cup diced onions
1/2 cup diced green bell peppers
3 eggs
pinch of seasoned salt
pinch of freshly ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup sauerkraut
toast

Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.

Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.

Place the mixture on a plate and top with the cheddar cheese.

Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.


courtesy of: Feasting on Asphalt: The River Run by Chef Alton Brown, Stewart, Tabori & Chang, 2008