"My husband went to Cincinnati for a football game and discovered Goetta. He brought some back for me to try. Pronounced “get-uh,” it is a German breakfast sausage that blends the textures and flavors of pork, beef, whole grain steel-cut oats, fresh onions, and spices. It is locally available and popular in Cincinnati and northern Kentucky. Kind of like Pennsylvania Dutch scrapple. Or I bet you could use corned beef hash in this recipe."
- Serving Size: 1 (296.2 g)
- Calories 500.9
- Total Fat - 38.2 g
- Saturated Fat - 16 g
- Cholesterol - 480.7 mg
- Sodium - 1521.4 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2 g
- Sugars - 3.2 g
- Protein - 30.3 g
- Calcium - 343.5 mg
- Iron - 2.8 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Heat a medium skillet on medium heat.
Cut the Goetta into 1/2” patties. Add some of the butter to the skillet.
Brown the Goetta thoroughly in the skillet, carefully turning over to brown the other side.
Add mushrooms, bell pepper, onion, and black pepper. Sauté until vegs soften.
Break up the browned Goetta in the skillet and mix with other ingredients.
Remove Goetta and sautéed ingredients. Wrap in foil to keep warm or place in warm oven.
Turn skillet down to medium-low. Add rest of butter to thoroughly coat skillet. Add salt to beaten eggs.
Add beaten eggs to the skillet. Tilt until bottom is firm and top is somewhat firm. Add Goetta and ingredients.
Spread evenly and add cheese.
Turn off heat and cover skillet until cheese melts.
Serve either folded like traditional omelet or open face.
If desired, add some hot sauce. (This may not be "traditional"!)
- There are recipes on line to make your own Goetta. I was not that ambitious and used the Goetta my DH brought back from Cincinnati!