Simply "dilly-icous" Egg Sandwich #5fix

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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

Recipe

• 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.