Running Into Life

When I go out for breakfast, most restaurants serve the hash browns as a side dish, but it seems inevitable that the eggs on my plate get mixed in, then maybe some of the side of sausage I ordered – and before you know it, I have what looks like a tasty disaster on my plate. Why don’t they just put everything together in the first place? And so the Potato, Egg and Sausage Bake was born.

And the great part about this dish is you can mix it up each time you make it by substituting the sausage for other breakfast meats such as crumbled bacon, strips of crispy prosciutto or maybe some spicy chorizo (I may have to try that next time).

Sausage, Egg and Potato Bake

Ingredients
1 bag refrigerated shredded potatoes, such as Simply Potatoes
1 shallot, minced
2 tablespoons fresh chives, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon pepper
1 cup Colby Jack cheese, shredded
1/2 cup country sausage, cooked and drained
 4 eggs

Directions
Preheat oven to 400 degrees F.

In a large bowl, combine shredded potatoes, shallot, chives, 3/4 cup of the cheese, onion and garlic powder, salt and pepper. Press potato mixture into an oven-safe dish, such as a ceramic pie plate and bake for 20-25 minutes, or until golden brown.

Remove dish from oven and make 4 wells in the potatoes for the sausage and eggs. Sprinkle sausage into each well and carefully crack an egg over the sausage. Season eggs with salt and pepper to taste and sprinkle the remaining cheese over the potatoes. Bake for 6-8 minutes, or until desired doneness of eggs.