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Brunch Hash & Egg Bake Recipe

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This recipe for Brunch Hash & Egg Bake is from Online Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. yukon gold potatoes, peeled and cut into ¾-inch pieces
1 lb. Italian sausage
1 large onion, finely chopped
¼ cup olive oil
¼ tsp. salt
¼ tsp. pepper
8 eggs
1 cup cheddar cheese
3 T. parsley
Directions:
Directions:
Preheat oven to 375º. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered 5-7 minutes or until almost ended. Drain. Meanwhile, in a 12-inch ovenproof skillet, cook sausage and onion over medium heat 8-10 minutes or until sausage is crumbly. 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. Cook10-15 minutes or until golden brown, turning potatoes occasionally. Stir in sausage mixture. With back of spoon, make eight wells in potato mixture. Break one egg in each well. Sprinkle with cheese. Bake 12-15 minutes or until egg whites are set and yolks begin to thicken. Sprinkle with parsley.

 

 

 

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