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Brunch Hash & Egg Bake


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


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

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

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