Description
This dish is great for brunch served with a green salad and vinaigrette.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 cups of cooked, diced potato, I used yukon golds. You can use a leftover baked potato too.
- 1 lb of Italian or breakfast sausage
- 1 cup of diced yellow onion
- 1/2 cup of diced red bell peppers
- 1 clove of garlic
- 10 large eggs
- 1/4 cup half and half or cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh rosemary, minced
- 1/4 cup shredded Parmesan cheese, optional
Instructions
- If you need to cook the potatoes, wash them and pierce with a fork. Place in the microwave, cook on high for 2 minutes, turn potatoes over and cook on high for another 2 minutes. If you are using a russet potato, you will need another 2 minutes in the microwave. Wrap in tin foil and set aside for 15 minutes. Remove from foil (be careful!), let cool for 5 minutes, then dice.
- Preheat oven to 325 degrees. Spray oven proof pan with cooking spray. I used a square 10 x 10 inch pan, but a 9 x 13 pan works well too.
- Heat a large saute pan over medium heat, add 1 tablespoon olive oil and 1 tablespoon of butter. Add diced potatoes and spread out into single layer, salt and pepper the potatoes. Let them brown for 4-5 minutes before moving. Keep browning the potatoes until all sides are crispy. Place potatoes in the bottom of your baking dish, spreading them out in an even layer.
- In the same pan saute the Italian sausage, browning and cooking thoroughly. Using a slotted spoon, remove the sausage from the pan and set aside.
- Add the onion to the sausage drippings in the saute pan, adding more olive oil if needed. Saute for 5 minutes over medium heat until softened. Add the red bell pepper and garlic and saute for another 2-3 minutes. Add the sausage back to the pan, turn off the heat, stir to combine. Add on top of the potatoes in an even layer in your baking pan.
- Crack the eggs into a large bowl, then add the half and half, salt and pepper and fresh rosemary. Whisk very well until the mixture is completely combined and frothy. Carefully pour the egg mixture over the sausage and potatoes in your baking pan, making sure it is evenly distributed.
- Sprinkle the Parmesan cheese over the top, if using, and place in the oven for 25-30 minutes until the eggs are cooked through and set. The top will be slightly browned. Let cool for 15 minutes, then cut into squares.
