Brunch Hash Egg Bake


When my kids were grow­ing up, I was cook­ing for eight peo­ple. I couldn’t con­ve­niently fry eggs for that many, 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 well, too. PREP: 45 MIN. • BAKE: 15 MIN. MAKES: 8 SERV­INGS

2 lbs. Yukon Gold pota­toes, peeled and cut into ³ ₄-in. pieces 1 lb. bulk Ital­ian sausage 1 large onion, finely chopped ¹₄ cup olive oil ¹₄ tsp. salt ¹₄ tsp. pep­per 8 large eggs 1 cup crum­bled feta cheese Minced fresh pars­ley

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.

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.

3. In the 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 the sausage mix­ture. Re­move pan from heat.

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

5. Bake un­til the egg whites are set and yolks be­gin to thicken but are not hard, 12-15 min­utes. Sprin­kle with pars­ley. PER SERV­ING 460 cal., 29g fat (10g sat. fat), 234mg chol., 761mg sod., 29g carb. (4g sug­ars, 3g fiber), 21g pro.

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