Name: Brunch Hash & Egg Bake
Prep time: 45 min
Cook time: 45 min
Yield: 8
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Brunch Hash & Egg Bake

1. 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces -

2. 1 pound bulk Italian sausage -

3. 1 large onion, finely chopped -

4. 1/4 cup olive oil -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 8 large eggs -

8. 1 cup crumbled feta cheese -

9. Minced fresh parsley -

How to cook deliciously - Brunch Hash & Egg Bake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese.

5. Stage

Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.