Baked sausage breakfast hash
This is a big, hearty breakfast hash loaded with sausages, bacon, eggs and potatoes – all baked in the oven instead of endless tossing on the stove. Not that I own a skillet big enough to handle this much delicious chaos anyway!
Cook
57 min
Servings
4
Ingredients
- 800g / 1.6lb potatoes, peeled, cut into 2cm / 0.8" cubes (Aus: Sebago (dirt brushed ones), US: russet, UK: Maris Piper), or other starchy or all-rounder potato (Note 1)
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika (sub regular)
- 1/2 tsp dried thyme (sub any dried herb)
- 1/4 tsp onion powder (sub more garlic powder)
- 1/4 tsp garlic powder (sub more onion)
- 1/2 tsp cooking salt / table salt
- 1 red capsicum / bell pepper, cut into 2.5cm/1″ squares
- 1 red onion, cut into 1cm / 0.4″ wedges
- Pinch of salt and pepper
- 1 tbsp olive oil
- 100g / 4 oz streaky bacon, cut into 2.5cm/1" squares
- 500g/ 1 lb good pork sausages, or any sausage you want (Note 2)
- Eggs – as many as you want!(and can fit)
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast(optional)
Instructions
Preheat the oven to 200°C / 400°F (180°C fan-forced).
Toss the potatoes with the oil and seasoning in a bowl. Spread on a lined tray, just big enough to hold everything in snugly rather than spread in a single layer (Note 3). Bake for 15 minutes.
Meanwhile, in the still-dirty potato bowl, toss the capsicum and onion with the oil, salt and pepper. Add to tray, then toss with the potatoes.
Squeeze dollops of the sausage meat out of the casings and dot them randomly on top (you could cut the sausages using a knife, but that just isn't as fun). Scatter with bacon.
Bake 20 minutes. Toss, then bake for a further 15 minutes, or until potatoes are soft.
Lower oven to 180°C/350°F (160°C fan).
Push the potato aside to make holes for the eggs. Crack eggs in. Return to oven for 7 minutes or until eggs are done to your liking (I like runny yolks which means just-set whites!).
Scatter with parsley, then serve!
Originally from recipetineats.com
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