brunch hash and egg bake
Breakfast
Brunch Hash & Egg Bake
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too.
Ingredients:
- 2 pounds yukon gold potatoes, peeled and cut into 3/4-inch pieces
- 1 pound bulk italian sausage
- 1 large onion, finely chopped
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 large eggs
- 1 cup crumbled feta cheese
- minced fresh parsley
Directions:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain.
- Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean.
- In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat.
- With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese.
- Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.
Related Recipes
Banana Bread
Baked Winslade cheese custard with smoked potatoes
Smoky, cheesy and full of flavours and texture, this showstopper meal is perfect for impressing friends and family.
Salmon
Sheet Pan Salmon with Melting Leeks
This panko-crusted salmon roasts alongside tender leeks, which offer a boost of prebiotics to support a healthy gut. Yogurt offers probiotics and enhances the flavor, while black lentils offer fiber that helps maintain a balanced and healthy digestive system.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.