AUTUMN BAKED EGGS

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Introducing: the breakfast of the season.

We’re getting to that time of year where people sleep over your house. There are many reasons for this. One is the obvious: there are upcoming holidays that people enjoy spending with those that live far away from them.

It’s also more likely that you’re hosting things like Friendsgiving or all-day football watch parties that result in more bottles of wine and beers consumed than planned. Or maybe, that’s exactly how you planned it. Either way, people wind up sleeping on your couch.
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Really, I think moving into adulthood can be defined by either: 1) keeping yourself in such a state that you can get yourself home after such an event or 2) fully accepting that you will under no circumstances keep yourself in such a place, and instead pack some PJ’s and a toothbrush in your purse.

This recipe is perfect for all your friends that fall into category #2! And, you know, all those friends and family that just drove or flew long distances to see you.
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It’s a potato party with cameo appearances by delicious fall apples and forever-in-fashion breakfast sausage (I used a vegan variety). Also, some onion, because most delicious savory things start with an onion. And then! Eggs baked on top to perfection.

Or, if that’s not your thing, just bake the potato hash and cook eggs to your liking on the stove. Or! Bake all the potatoes ahead of time and just reheat as needed with eggs to order. No friends required.

It’s autumn and you’re going to enjoy it, damnit.
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AUTUMN BAKED EGGS

Makes about 8 servings of hash

Ingredients
1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika

eggs (1-2 per person)

Instructions
Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces.

Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between.

After 30 minutes, remove the plan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately.

*If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.

  • Wow, all the goodness of a hash brown, but more exotic. It looks easy to make as well. Love it

    http://www.pixics.com/blog

    • It’s really easy! I didn’t peel any of hte potatoes or anything, so it’s really just chopping everything up and mixing it together. Nice sweet and salty mix, too!

  • Jan Wilcox

    this sounds delicious! can’t wait to try it 🙂

  • Dee

    How about these Thanksgiving morning!