My husband and I use to cook together, maybe once a week. Of course, that was pre-kid(s) and pre living at my parents. We’d either pick a recipe or think of something that we had somewhere and then recreate it. It was our time together, creating, sharing and reconnecting.
It’s been over a year since we’ve made a meal together.
But, we changed that on Sunday. A little late, but better than never. We definitely needed it.
With this pregnancy, I want to put sausage in everything. Tomato soup, pasta, eggs, with rice and veggies, etc. And preferably spicy sausage. Before my 1st pregnancy, I don’t think I ever ate it. Yeah, thank goodness for pregnancy.
My other weird thing, I love combining my food. I told Ben what sounded really good and then he helped put it all together. When I say helped, I mean prepared the whole thing… He’s the breakfast expert, and I do dinner. We make a good team.
This is one of my favorite breakfast combinations. We always have leftover yukon potatoes that were cooked the night before – Dad always buys at least 2 extra. He has since I was a kid – so this is a perfect way to avoid waste. Any kind of bell pepper would work, it add a nice crunch and it’s always good to “sneak” in the veggies. If you want more good-for-you, healthy stuff, you could probably add spinach to this as well. The combination of pepperoncinis and the creole seasoning, there’s some nice zip to the dish. If you don’t like spicy, then back off the creole seasoning and maybe skip the pepperoncinis. Then the baked eggs in the middle of all that deliciousness is the topper. Breakfast for dinner, maybe?
Here’s to many more cooking adventures!
Potato and Sausage Hash with Baked Eggs
Serves about 4
- 2 tablespoons extra virgin olive oil
- 2 large Yukon potatoes
- 1/2-1 tablespoon creole seasoning – add more for more spice or less seasoning for less spice
- 4 uncooked sausages, casing removed – I went with spicy
- 1 bell pepper, chopped
- 1/3 cup pepperoncinis, chopped
- 4 large eggs
- 1/4 cup fresh chives
- salt + pepper
Preheat oven to 450 degrees F.
In a large oven safe pan or skillet, heat olive oil over medium heat. Add potatoes and sprinkle creole seasoning. Move potatoes around until all the potatoes are covered. Note: depending on your spice preference, you can add more creole seasoning. I like a lot.
In a separate pan, over medium heat, cook the sausage until cooked through.
When the potatoes are soft (finished cooking), add the sausage to the pan. Using the same pan the sausage was in (don’t clean it, yet!), add the bell pepper and pepperoncinis and cook until softened, about 3-4 minutes, stirring occasionally. Add to the potatoes and sausage and mix together.
Make four little indents and crack one egg at a time and place in the center of the indentation.
Place the pan into the oven and bake for 8-10 minutes or until the eggs are almost (but not quite) cooked. It’s okay for them to still be running. They’re the best that way!
Remove, sprinkle with chives, salt and pepper (if needed), serve and enjoy!
March 13 2014