Brunch Hash & Egg Bake
TOTAL TIME: Prep: 45 min. Bake: 15 min.
YIELD: 8 servings.
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. —Lily Julow, Lawrenceville, Georgia
Ingredients
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2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
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1 pound bulk Italian sausage
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1 large onion, finely chopped
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1/4 cup olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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8 large eggs
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1 cup crumbled feta cheese
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Minced fresh parsley
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese.
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5.
Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.
Nutrition Facts
1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.
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