Roasted Two-Potato and Sausage Hash with Poached Eggs

Roasted Two-Potato and Sausage Hash with Poached Eggs

Sarah W. Caron from www.sarahscucinabella.com shares this Roasted Two-Potato and Sausage Hash with Poached Eggs recipe that is a healthy idea for a weekend breakfast.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

2

servings

1
medium russet potato, unpeeled
1
medium sweet potato, unpeeled
Cooking spray
Salt and pepper to taste
2
fully cooked smoked chicken and apple sausages (from 12-oz package), cut into 1/4-inch slices
2
Land O’Lakes® cage-free all-natural eggs
  1. Heat oven to 425°F. Line 15x10-inch pan with sides with nonstick foil or cooking parchment paper.
  2. Cut potatoes roughly into 1x1x1/4-inch pieces; spread in single layer in pan. Spray lightly with cooking spray; sprinkle with salt and pepper.
  3. Bake 20 minutes, stirring once. Add sausage; stir gently, then spread in single layer. Bake 10 minutes longer or until mixture is slightly golden.
  4. Meanwhile, in saucepan, heat 2 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water; repeat with remaining egg. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.
  5. Divide potato and sausage mixture evenly between 2 plates. Top each with a poached egg; serve immediately.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For perfect eggs, once you turn down the heat on the boiling water, wait 1 minute before adding the eggs.
For best results, break each egg into a custard cup or small glass bowl first rather than cracking eggs directly into the simmering water.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.