Roasted Two Potato and Chicken Sausage Hash with Poached Egg

| November 11, 2011 | 1 Comment

When I look at this photo, all I can think is good morning. It’s so inviting. All the contrasting textures and flavors … Wait. Let me tell you about it. Looking is one thing, but hearing is a whole other.

The simple roasted potatoes — both russet and sweet varieties — seasoned only with a little salt and pepper have a slightly crispy outside and silky inside. They’re mixed with rounds of sweet-slightly savory chicken apple sausage, which has such a warm flavor. Then it’s all bound together by the perfect runny poached egg — the kind that has a velvety ooze of yolk that spills out when you dig your fork into it.

I love poached eggs. They are blissful, compact, perfect lumps of egg that spill over so willingly when you dig in. Oh, the joy.

And it was the thought of poached eggs and roasted potatoes – no two kinds of roasted potatoes – and chicken sausage that got me so excited to get to work. In fact, I was so busy mentally calculating the recipe that I nearly missed the exit I needed to take on the highway. Yes, really. But it was totally worth it. It’s the kind of dish that wraps its arms around you and makes everything okay again.

This dish seemed perfect for a blogging gig I was recently given. My friends at Betty Crocker asked me to create an eggy recipe using Land O’Lakes eggs, and I jumped at it. Eggs are huge in our house — a favorite of my breakfast-devoted daughter. We go through about two dozen eggs every week in my house.

Breakfast in our house is kind of a big deal. I mean it should be, being the most important meal of the day and all. But it is really something in our house. Epic, at times, which is surprising since I was a reluctant breakfast convert. Will started the breakfast change in our house — but it was Paige who brought a deep breakfast devotion to the house.

She loved this one, by the way.

Having breakfast has become so important, so crafting balanced meals like this is a must for me. This one is best for weekends (it takes about 40 minutes), and is worth every cooking second.

Do you love breakfast? How do you take your eggs?

Roasted Two Potato and Sausage Hash with Poached Egg
serves 2

1/2 lb russet potatoes
1/2 lb sweet potatoes
Cooking oil spray
Salt and pepper, to taste
2 chicken apple sausage links (not breakfast sausage – the thick links)
2 large eggs (such as Land O’Lakes Cage Free)

Preheat oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or parchment paper).

Slice the russet and sweet potatoes into roughly 1”x1”x1/4” pieces. Spread out on the baking sheet. Spray lightly with cooking oil spray. Sprinkle with salt and pepper.

Once the oven is heated, slide the baking sheet in and roast for 20 minutes, stirring once.

Meanwhile, slice the chicken sausages into 1/4”-thick slices. Add to the baking sheet and stir gently before spreading out on the sheet. Return to the oven and cook for 10 more minutes.

Bring a pan of water to boil on the stove (about 2” deep of water). Reduce the heat to medium (hint: give it a minute before proceeding for the water to stop boiling so much) and add the cracked eggs to the pan (it helps if you crack them into a small bowl first and then slide in the yolk and white). Cook for 4 minutes then remove with a slotted spoon.

To serve: Divide the potato and sausage mixture evenly among two plates. Top each with a poached egg.

Serve immediately.

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Disclosure: I was compensated for my time by Land O’Lakes/Betty Crocker for the development and creation of this blog post and recipe. However, all opinions expressed are my own.

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Category: Breakfasts, eggs, Reviews, Contests and More

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Kate says:

    Hashes are such a homey way to start the day.

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