Baked Breakfast Potatoes with Sausage and Eggs
Baked Breakfast Potatoes with Sausage and Eggs make a hearty one-pan meal with crispy potatoes, savory sausage, and perfectly baked eggs.
Ingredients
Seasoned potatoes
- 800 g / 1.6 lb potatoes, peeled and cut into 2 cm (0.8 in) cubes (russet, Maris Piper, or another starchy variety)
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika (or regular paprika)
- 1/2 tsp dried thyme (or any dried herb you like)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
Vegetables
- 1 red bell pepper, cut into 2.5 cm (1 in) squares
- 1 red onion, cut into 1 cm (0.4 in) wedges
- Pinch of salt and pepper
- 1 tbsp olive oil
Protein
- 100 g / 4 oz beef bacon or turkey bacon, cut into 2.5 cm (1 in) squares
- 500 g / 1 lb halal chicken, beef, or lamb sausages
Eggs
- 4 to 6 eggs (as many as you want and can fit)
Instructions
- Preheat oven to 200°C / 400°F (180°C fan). Toss the potatoes with oil, paprika, thyme, onion powder, garlic powder, and salt, then spread them on a lined baking tray just big enough to hold everything snug.
- Bake potatoes for 15 minutes. Meanwhile, toss the bell pepper and onion with oil, salt, and pepper in the same bowl. Add them to the tray and toss with the potatoes.
- Squeeze sausage meat from the casings and drop small chunks onto the tray, scatter the bacon pieces on top, then bake for 20 minutes. Toss everything, then bake another 15 minutes until the potatoes are soft.
- Reduce oven to 180°C / 350°F (160°C fan). Make small wells in the hash, crack eggs into them, then bake about 7 minutes until eggs are cooked to your liking.
- Sprinkle with parsley and serve hot with toast if you like.