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Italian Sausage Hash with Eggs
Italian sausage, potatoes, onions, and carrots fried together then baked topped with eggs and Parmesan cheese.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 3 russet potatoes (about 1 1/2 pounds), scrubbed and chopped small
- 1 medium carrot, peeled and chopped small
- salt & pepper
- 1/2 pound bulk Italian sausage
- 2 TBSP olive oil
- 1 onion, chopped small
- 1 bell pepper, chopped small
- 4 large eggs
- 1/2 cup freshly grated Parmesan cheese
Directions
- Add the potato and carrot to a medium saucepan, cover with water and add 1 tsp salt. Bring to a boil over medium-high heat and cook until vegetables are tender, about 8 minutes. Drain and set aside.
- In a large saute pan cook the sausage over medium heat until well browned, about 6 minutes, breaking it up as it cooks. Transfer the cooked sausage to a plate and set aside, keeping the fat in the pan.
- Preheat oven to 400°F.
- Keep the pan at medium-high heat and add the olive oil.
- Add the onion, peppers, 1/4 tsp salt, and 1/4 tsp pepper to the pan and cook scraping the bottom with a wooden spoon to release any stuck on bits of sausage from the pan, about 6 minutes.
- Stir the potatoes and carrots into the pan with the onions and peppers. Cook until potatoes are a bit crispy, about 10 minutes.
- Stir the cooked sausage into the pan and then transfer to a baking dish.
- Make four small wells in the hash and carefully crack an egg in each well.
- Sprinkle the top with Parmesan and bake in the oven until eggs are set to your liking, 9 to 13 minutes.
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