Brunch Hash and Egg Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 eggs
- 1/4 cup olive oil
- 1 large onion finely chopped
- 2 pounds yukon gold potatoes peeled and cut into 3/4-inch pieces
- 1 pound johnsonville(r) mild italian links
- 1 cup (4 ounces) crumbled feta cheese
- 3 tablespoons minced fresh parsley
- 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
Directions 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. Yield: 8 servings. Originally published as Brunch Hash & Egg Bake in Taste of Home April/May 2015, p38 Nutritional Facts 1 serving equals 460 calories, 29 g fat (10 g saturated fat), 234 mg cholesterol, 761 mg sodium, 29 g carbohydrate, 3 g fiber, 21 g protein. Print Add to Recipe Box Email a Friend
