Roasted Two Potato And Sausage Hash With Poached Eggs Recipe

Ingredients

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

Preparation

Heat oven to 425°F. Line 15x10-inch pan with sides with nonstick foil or cooking parchment paper.

Cut potatoes roughly into 1x1x1/4-inch pieces; spread in single layer in pan. Spray lightly with cooking spray; sprinkle with salt and pepper.

Bake 20 minutes, stirring once. Add sausage; stir gently, then spread in single layer. Bake 10 minutes longer or until mixture is slightly golden.

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.

Divide potato and sausage mixture evenly between 2 plates. Top each with a poached egg; serve immediately.

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