This hash is about to rock your world, but first things first — happy one month *blogiversary* to Cora & Louise! We have learned SO much this first month and can't wait for you to see what we've got coming up in October — there will be plenty of autumnal dishes & treats you won't want to miss. Thank you for all of the love & support you've given us these first several weeks of blogging!
Now, back to brunch. Morgan posted some killer pancakes on Tuesday and I'm so happy they are on the blog for everyone to try. (Seriously, I've been obsessed with them since she made them for me earlier this year.) But if for some alarming reason you don't love pancakes (consider seeking an intervention) here's another take on brunch — meat & potatoes style.
My sweet friend Sarah (literally, I call her "SS", short for sweet Sarah) asked me to make this recipe with her for brunch last weekend at her bachelorette party. (I'm so glad she shared it with me & that I get to stand by her when she gets married next weekend!)
Last Sunday morning we rose with the sun and started chopping, sautéing and cracking eggs. We made coffee and got to work while the other bridesmaids were asleep to have this delicious one-pan breakfast ready when they awoke. Within 45 minutes everyone was awake and around the table eating hearty bites of hash and asking for seconds. (success!)
- Preheat the oven to 375°. Peel the potatoes and cut them into 3/4-inch pieces. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. (You can even do this part ahead of time if you like — SS & I did it the night before and then refrigerated to use in the morning!)
- Meanwhile, heat a 12-inch cast-iron skillet. Add the hot sausage, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the sausage mixture into a bowl and wipe out the skillet.
- Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy. Stir in the sausage mixture. Remove the skillet from the heat.
Using a ladle, make 8 indentations in the potato-sausage mixture about 1 inch apart; crack an egg into each one. Sprinkle a handful of parmesan cheese overtop too if you like. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast or biscuits and fresh fruit!
A couple more things:
- When SS & I made this, we split the potato-sausage mixture between two pans and cracked four eggs in each pan. In these recipe photos I made one pan of the hash and cracked five eggs on top, because the more runny eggs the better in my book. Cut the recipe in half if you're only serving a few people!
- Use any potatoes you like. Yukon Gold Potatoes, Red Potatoes, Russet Potatoes, etc. They are all full of delicious carbohydrates, pick your favorite poison.
- When I made this recipe for the blog I cooked the potatoes just before frying them for the hash. This made them crumble since they were hot, hot, hot. When SS & I made them at her bachelorette party they stayed nicely in their pretty slices since they were cooked beforehand and refrigerated overnight. Whatever you have time for will work and all taste the same in the end!