Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.



  • Yield: 4 to 6 servings


  • 1 pound ground beef
  • One-fourth pound ground ham
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 bell pepper, chopped
  • Pinch of dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato sauce
  • One-half teaspoon vinegar
  • 3 tablespoons bacon grease
  • 1 potato, peeled and cut into 1-inch dice
  • One-fourth cup raisins
  • One-fourth cup green olives
  • 2 cups cooked rice
  • 4 sunny-side-up eggs


  • Cook the ground beef in a skillet until brown and all pink has disappeared, then drain. Add the ham, onion, garlic, and bell pepper. Cook, stirring, until the onions are soft and golden, 6 to 8 minutes. Add spices, tomato sauce, and vinegar. Mix well.
  • In another pan, heat the bacon grease and fry the potato chunks until tender and brown. Add them to the meat mixture. Add the raisins and olives. Layer the rice, the meat mixture, then the eggs. Serve hot.