Brunch Hash & Egg Bake Recipe

By carol gorman

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
• 3 tablespoons minced fresh parsley

Details

Servings 8
Preparation time 45mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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.

With the back of a spoon, make eight wells in potato mixture. Break one egg into each well. Sprinkle with cheese.

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.