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Sausage Eggs Potatoes Giambotta Recipe


In every Italian household we would have leftovers, sometimes so many from over cooking for the family that this was a main dish in the house with what our mom Margaret Colenzo called "must goes". Mom would say ok lets get every leftover out and they all must go tonight. So this dish many times was dinner not breakfast. Jumbot is a mixture of many things with eggs. Italians love to mix a variety of meats in their eggs along with peppers hot or sweet. Also potatoes, cheeses, onions and just about anything else your little heart desires. This was dinner last night and boy did we have lots of leftovers. The sausage peppers and potatoes in the fridge went into ours.  Italians in East Utica know the spelling is  Giambotta and that's how we roll but you will get the idea on pronouncing it with Jumbot (smile)! My grandma spoke broken English so it does come out that way, funny to read it spelt that way on the internet over at the food network..  really a strange way to spell it but apparently someone out there thought it was right! Either way you will enjoy your own version. Remember to use Italian crusty bread and your favorite Italian meats that's what make this a great Giambotta! 


Enjoy this dish as we did in this wonderful sub toasted garlic bread. Ciao.


Most of the time your using leftover meats from previous dinners. Sausage, potatoes, peppers in this skillet. However some folks over Jumbot so much they will make it all from scratch.


I have added leftover Escarole, Spinach or Swiss Chard when we have leftovers which also compliments this jumbot (Giambotta)!


Of course everythings better with melted cheese and this didn't take a back seat!
 Bada Bing Bada Bang! Great Sandwich here!

Sausage Eggs Potatoes Jumbot Recipe ( Giambotta) 

2 links Italian sausage
1 cubed potato
1 Italianelle pepper sliced or sliced bell pepper
Shredded Italian blended cheeses
Provolone slices
Pancetta or bacon
olive oil
garlic cloves

Optional additions: hot peppers, cooked Escarole, sliced onions, black sliced olives, sliced plum tomatoes, tree or regular mushrooms.

Italian sub rolls toasted drizzled with olive oil, rubbed with garlic cloves and toasted under a broiled till lightly browned.

Saute the sausage, peppers, potatoes in 3 tablespoons olive oil (with any other items you like). Add the pancetta or bacon and cook until meat is completed cooked and golden browned. Flip once. Top with shredded cheese.

Add the to one side of the sub roll and add a slice provolone to the other side. Serve hot.

4 comments:

  1. Toss a bunch of stuff in a pan then add eggs - I must have some Italian blood I don't know about.

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  2. Love that, Must goes! This is my kind of food and it always works here!

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  3. So yet another dish my mother made. Hers were mostly vegetarian (those were the lean years). I like the addition of eggs; she didn't always do that.

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  4. When I lived in Utica we would have this all the time at a late night diner on Bleeker Street. On Google maps it looks like it's closed now.
    In North Utica at Trenton Ave and Coventry there's Top of the Morning Cafe and they have a great Giambotte.

    ReplyDelete

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