Brunch Hash & Egg Bake Recipe
Brunch Hash & Egg Bake Recipe photo by Taste of Home
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Brunch Hash & Egg Bake Recipe

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When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for eight, 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. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 8 servings


  • 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
  • 3 tablespoons minced fresh parsley

Nutritional Facts

1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.


  1. Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5-7 minutes or until almost tender. Drain.
  2. Meanwhile, in a 12-in. ovenproof skillet, cook sausage and onion over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon. Discard drippings, wiping skillet clean.
  3. In same skillet, heat oil over medium-high heat. Add drained potatoes; sprinkle with salt and pepper. Cook 10-15 minutes or until golden brown, turning potatoes occasionally. Stir in sausage mixture. Remove from heat.
  4. With the back of a spoon, make eight wells in potato mixture. Break one egg into each well. Sprinkle with cheese.
  5. Bake 12-15 minutes or until egg whites are set and yolks begin to thicken but are not hard. Sprinkle with parsley. Yield: 8 servings.
Originally published as Brunch Hash & Egg Bake in Taste of Home April/May 2015, p38

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griffie1 User ID: 769778 245729
Reviewed Mar. 20, 2016

"Very good recipe. This recipe has been in my family for generations. In fact, my father's parents made it a lot, but we used ground beef. Either meats would be fine with me as it is good. We didn't place it in the oven. We did it all on the stove top as back then folks were being conservative with electricity and grandma always thought it was cheaper to use the stop top than the oven."

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