Baked eggs with sausage, potatoes, and cheese
- Carbohydrate 25.7903973346699 g
- Cholesterol 4.9 mg
- Fat 2.87991224773994 g
- Fiber 2.55069604913011 g
- Protein 6.39139687114423 g
- Saturated Fat 0.936004115725105 g
- Serving Size 1 1 serving (296g)
- Sodium 136.275434428248 mg
- Sugar 23.2397012855398 g
- Trans Fat 0.125820974972972 g
- Calories 152 calories
Step-by-step
- Preheat oven to 375degrees. 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.
Standard breakfast hash relies on a continuous tumble in the pan, but this baked version forces potatoes and eggs into a static relationship that demands precise management of contrasting moisture levels. Many cooks assume parboiling the Yukon Golds for five to seven minutes until almost tender is optional insurance against raw interiors, yet skipping this crucial hydrothermal step results in dense, chalky chunks that never achieve a proper crust in the skillet. Because dense starches insulate heat poorly when crowded alongside raw protein and watery onions, strict adherence to the pre-cook window is the only way to guarantee uniform texture before the pan hits the 375 degree oven.
Adapting for Dietary Restrictions
Modifying this assembly requires accounting for the moisture and fat ratios provided by the original ingredients. Swapping the pork sausage for plant-based crumbles means adding a tablespoon of neutral oil to the skillet because meat-free alternatives lack sufficient rendered fat to crisp the potatoes adequately. When substituting dairy-free feta for sheep's milk cheese, look for coconut-oil-based blocks rather than shreds to prevent the topping from completely dissolving into an oily film during the twelve to fifteen minute bake. Since the recipe yields eight distinct portions, maintaining the correct mass-to-volume ratio of added vegetables prevents the egg wells from collapsing.
- Test egg doneness visually by nudging the skillet slightly; whites should be completely opaque while yolks jiggle with heavy resistance rather than flowing freely.
- Store leftovers in an airtight glass container for up to three days, reheating individual portions gently in a covered skillet over medium-low heat to revive the crust.
- Ensure the 12-inch skillet is genuinely ovenproof by checking that the handle contains no exposed rubber or plastic components that will degrade at 375 degrees.
