Potato and Sausage Skillet with Baked Eggs

This past weekend, I did a whole lot of “using up what’s in the fridge”. I didn’t have a neatly laid out meal plan for Saturday and Sunday, but I did have a relatively full fridge – leftover bits of produce used in other recipes during the week, an ounce or two of a block of cheese I didn’t quite finish up, things like that. Luckily, all those things that were left behind after the week’s meals resulted in a few really delicious dishes – beginning with a potato and sausage hash with baked eggs!

Potato and Sausage Skillet with Baked Eggs

Potato and Sausage Skillet with Baked Eggs
serves 4

olive oil
8oz red potatoes, cut into a 1/2″ dice
half a bell pepper, any color, 1/2″ dice
half a red onion, 1/2″ dice
8oz italian turkey sausage, casings removed
1 can diced tomatoes with green chiles
1/4 tsp garlic powder
1/4 tsp red pepper flakes
kosher salt
black pepper
2oz white cheddar cheese, grated
4 eggs
fresh flat leaf parsley

Optional toppings:
halved cherry tomatoes
diced avocado
greek yogurt or sour cream

Potato and Sausage Skillet with Baked Eggs

1.) Start by placing a large (oven proof, preferably cast iron) skill over medium heat. Add about a tablespoon and a half of olive oil to the pan, and let it get nice and hot. When the pan and oil are hot, add the potatoes, and spread them into a single layer in the pan. (Pro tip: the oil will be very, very hot – so, if you just toss the potatoes into the pan all willy-nilly? The oil WILL splash up on you and burn your forearms. Be gentle, if you care to keep the skin you have.)

Potato and Sausage Skillet with Baked Eggs

2.) Allow the potatoes to cook for a good three minutes or so – they should be nice and brown (and release easily from the pan) before you start flipping them. Continue flipping them every few minutes until they’re golden brown, and ALMOST cooked through; they should still have a bit of bite to them, so they don’t end up overcooking in the oven. Sprinkle them with a generous pinch each of kosher salt and pepper.

3.) Remove the potatoes to a paper towel-lined plate. Add a touch more oil to the pan if needed, and add the bell pepper and onion to the pan. Season with a bit of salt and pepper, and saute for a couple minutes, until the vegetables are starting to brown and soften.

Potato and Sausage Skillet with Baked Eggs

4.) Preheat your oven to 375°. Push the vegetables to the side of the skillet, and add your sausage. Cook the sausage, crumbling it with a wooden spoon, until it’s browned and cooked through.

5.) Partially drain the can of diced tomatoes and chiles; you want a bit of liquid in there, to help deglaze the pan. Pour the tomatoes and what’s left of their liquid into the skillet, and use your wooden spoon to scrape up any delicious browned bits from the bottom. Add the potatoes back to the pan, stir everything together, and season with a touch more salt and pepper, the garlic powder, and red pepper flakes.

Potato and Sausage Skillet with Baked Eggs

6.) Sprinkle half the grated cheddar over the hash. Use the back of your wooden spoon to create four small indentations in the hash; crack one egg into each indentation, and then sprinkle the remaining cheddar over the top.

7.) Place the skillet into the oven, and allow the hash to cook until the whites of the eggs are set, about 10 minutes. If you prefer a non-runny yolk, you’ll want to leave the skillet in the oven for 15-17 minutes.

Potato and Sausage Skillet with Baked Eggs

8.) Remove the skillet from the oven; sprinkle with some chopped parsley, then roughly section the hash into 4 wedges (one egg in each), and serve with toppings of your choice.

What a delicious and filling breakfast! My husband and I both really enjoyed this dish – and it’s incredibly versatile. I happened to have some leftover turkey Italian sausage from making this pasta on Friday, so I used that – but you could use pork sausage, ground beef, or even some already cooked chicken sausages, diced. The vegetables can be switched up however you want – a different color bell pepper, a white or yellow onion, some leftover roasted brussels sprouts, etc. I will say, I inadvertently overcooked my eggs – but even without the runny egg yolk to coat the potatoes and vegetables, the whole thing was incredibly tasty.

Potato and Sausage Skillet with Baked Eggs

This would make a great brunch dish for guests, as you could easily chop and prep all the vegetables ahead of time, to minimize active cooking time. Use slightly larger amounts of each ingredient, a few more eggs, and a bigger skillet, and you would easily have enough for 6 or 8 people. You could even make it vegetarian, by using a meat substitute in place of the sausage (or no meat at all)!

Some of my best ideas come from the saddest, loneliest items that got lost in the back of the fridge,
Tina

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