Sausage & Peppers Bowl Recipe

Prep vegetables

Peel and thinly slice the onion. Core, seed and slice the bell peppers into 1/2-inch strips. Clean mushrooms and slice. Mince the garlic. Rinse and spin dry the spinach if needed.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add crumbled sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving rendered fat in the pan.

If the pan is dry, add the remaining 1 tablespoon olive oil. Add sliced onion and peppers and sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes.

Add sliced mushrooms and sauté 4–5 minutes until they release moisture and brown. Add minced garlic, smoked paprika, salt and black pepper; cook 30–45 seconds until fragrant.

Return cooked sausage to the skillet, stir to combine. Add the spinach in handfuls, stirring until wilted — about 1–2 minutes. Taste and adjust seasoning. Keep warm over low heat while preparing other components.

If using fried potato hash

If potatoes are par-cooked (leftover or frozen hash), heat a separate skillet over medium-high heat with 1 tablespoon butter. Add 3 cups potato hash in an even layer and fry without stirring for 3–4 minutes to get a crust, then toss and continue frying until heated through and crisped to your liking, about 6–8 minutes total. Season with salt and pepper to taste. Keep warm and transfer to serving bowls as base.

If using cheese grits

Reheat 3 cups cooked grits in a saucepan over medium-low heat with 1 tablespoon butter. Stir until smooth and heated through, about 5–7 minutes. Stir in 3 oz shredded cheddar until melted. Taste and adjust salt. Spoon into serving bowls as base.

In a bowl, whisk 6 eggs with 2 tablespoons milk or cream, 1/2 teaspoon salt and 1/4 teaspoon black pepper until blended and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Pour in the egg mixture and let sit undisturbed 10–15 seconds. Using a rubber spatula, gently push eggs from the edges to the center, forming large soft curds. Continue folding and stirring slowly until eggs are mostly set but still glossy and slightly runny — they will finish cooking off the heat. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon chili-garlic sauce, 1 teaspoon sriracha (optional for extra heat), 1 teaspoon lemon juice, 1/2 teaspoon minced garlic and 1/4 teaspoon salt. Whisk until smooth. Taste and adjust heat or salt. Refrigerate until ready to serve.

If using store-bought biscuits, warm according to package instructions (or reheat homemade biscuits in a 350°F/175°C oven for 6–8 minutes).

Assemble bowls: divide the fried potato hash or cheese grits among 4 bowls (about 3/4 cup per serving). Top each bowl with equal portions of the sausage & pepper mixture (about 1/4 lb sausage mixture per bowl). Spoon scrambled eggs over the top (about 1.5 eggs worth per serving).

Drizzle 1–2 teaspoons of chili-garlic aioli over each bowl or serve aioli on the side. Garnish with chopped parsley or chives. Serve each bowl with a warm biscuit on the side.