Baked Eggs with Sausage, Pepper and Potato Hash

Baked Eggs with Sausage, Pepper and Potato Hash Recipe - Spanish Delight

Region / culture: Spain | Preparation time: 1 hour 30 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Baked Eggs with Sausage, Pepper, and Potato Hash is a hearty and flavorful dish that combines the richness of eggs with the savory taste of sausage and the comforting texture of potatoes. This recipe is perfect for a weekend brunch, a special breakfast, or even a dinner. It's a versatile dish that brings together a variety of ingredients in a delicious and satisfying way.

History

The concept of combining eggs with sausage and potatoes has roots in many cultures, reflecting a universal love for these ingredients. This particular recipe, with its addition of peppers, tomatoes, and a hint of red wine, gives it a Mediterranean flair, suggesting influences from Spanish or Italian cuisine. The history of such a dish is a testament to the way simple, hearty ingredients have been used across the globe to create meals that are both nourishing and flavorful.

Ingredients

1 lb (454 g) boiling potatoes
1 tbsp olive oil
1 tbsp butter
1 lb (454 g) chorizo (spicy pork sausage), pricked lightly with a needle
4 cups thinly sliced onion
2 red bell peppers, seeded and sliced thin
3 cloves garlic, minced
1 (16 oz (454 g)) can whole tomatoes, drained and chopped
0.5 cup dry red wine
3 tbsp red wine vinegar
2 tsp dried oregano, crumbled
2 tsp dried basil, crumbled
6 large eggs
chopped parsley, for garnish

How to prepare

In a saucepan, combine potatoes with enough cold water to cover and bring to a boil.
Simmer potatoes, covered, for 25 to 30 minutes or until they are just tender.
Drain the potatoes and peel them when they are cool enough to handle.
Chill the peeled potatoes, loosely covered, for 1 hour.
Preheat the oven to 350°F (177°C).
Dice the potatoes and sauté them in 1 tbsp of oil and butter in a skillet over medium-high heat for 5 minutes or until they turn golden brown.
Set the potatoes aside in their skillet.
Meanwhile, in a separate skillet with a nonstick coating, sauté the chorizo over medium-high heat for 5 minutes or until it turns golden brown. Transfer it to a cutting board with tongs to cool.
Pour off all but 2 tbsp of fat from the skillet and reduce the heat to medium.
Add the onion to the skillet and cook, stirring, until it softens.
Add the peppers and garlic; cook, stirring occasionally, until the onion turns golden and the peppers have wilted.
Cut the chorizo into 0.5 inch-thick slices and add them to the skillet along with the tomatoes.
Cook, stirring, for 2 minutes.
Add the wine, vinegar, oregano, and basil to the skillet.
Cook, stirring, for 10 minutes or until the excess liquid has evaporated but the mixture is still moist.
Gently stir in the potatoes.
Season the mixture with salt and pepper to taste and transfer it to a 1.5 qt (1.42 liter) gratin dish, spreading it evenly. (You can either bring it to room temperature and store it chilled and covered, or continue with the recipe).
Bake the mixture in the oven for 10 to 20 minutes or until it is hot.
Make 6 depressions in the hash.
Carefully break 1 egg into each depression and bake for an additional 15 to 20 minutes until the eggs are set.

Variations

For a lighter version, substitute turkey sausage for pork and use less oil. Adding different vegetables like spinach or mushrooms can also vary the flavor profile and nutritional content.

Notes

The potato and chorizo mixture may be prepared one day ahead and kept covered and chilled. If made in advance, add 10 additional minutes to baking time before adding eggs.

Cooking Tips & Tricks

To ensure the best results for this dish, consider the following tips:

- Boil the potatoes just until tender to avoid them becoming too mushy when baked.

- Sautéing the sausage until golden brown adds a depth of flavor.

- Draining the tomatoes well ensures the hash isn't too wet, allowing for a better texture after baking.

- Making depressions in the hash for the eggs helps them cook evenly and makes for an attractive presentation.

Serving Suggestions

This dish is best served hot, straight from the oven. It can be garnished with chopped parsley for added flavor and color. A side of crusty bread or a light salad complements the richness of the hash and makes for a more complete meal.

Cooking Techniques

The key techniques in this recipe include boiling, sautéing, and baking. Each step is crucial for developing the flavors and textures that make this dish so satisfying.

Ingredient Substitutions

If you don't have red wine, you can use beef or chicken broth as a substitute. For a vegetarian version, omit the sausage and add more vegetables or a plant-based sausage alternative.

Make Ahead Tips

The potato and sausage mixture can be prepared ahead of time and stored in the refrigerator until ready to bake. This makes it easy to assemble and bake the dish when you're ready to eat.

Presentation Ideas

Serve the hash in the gratin dish it was baked in for a rustic and inviting presentation. Garnish with fresh herbs like parsley or chives for a pop of color.

Pairing Recommendations

A light, crisp white wine or a fruity red wine pairs well with the flavors of this dish. For non-alcoholic options, consider a sparkling water with a squeeze of lemon or lime.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

A single serving of this baked hash contains approximately 400-500 calories. The exact number can vary based on the specific ingredients used and portion sizes.

Carbohydrates

This dish provides a moderate amount of carbohydrates, primarily from the potatoes and onions. One serving contains approximately 30-40 grams of carbohydrates. The exact amount can vary based on the size of the potatoes and other ingredients used.

Fats

The fats in this recipe come from the olive oil, butter, and pork sausage. The total fat content per serving is roughly 20-30 grams, with a mix of saturated and unsaturated fats. Using leaner sausage or substituting with turkey sausage can reduce the fat content.

Proteins

Each serving of this dish is a good source of protein, providing about 20-25 grams. The protein comes from the eggs and sausage, making it a fulfilling option for a meal that supports muscle repair and growth.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including Vitamin C from the red bell peppers, Vitamin A from the tomatoes, and various B vitamins from the eggs and sausage. It also provides iron and potassium, contributing to a balanced diet.

Alergens

Common allergens in this recipe include eggs and potentially gluten, depending on the sausage used. Always check labels if you're cooking for someone with specific food allergies.

Summary

Overall, Baked Eggs with Sausage, Pepper, and Potato Hash is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a hearty meal that can fit into a balanced diet.

Summary

Baked Eggs with Sausage, Pepper, and Potato Hash is a versatile and satisfying dish that combines hearty ingredients with rich flavors. It's perfect for any meal and offers a balanced mix of nutrients. With options for customization and make-ahead preparation, it's a convenient and delicious choice for any occasion.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Baked Eggs with Sausage, Pepper, and Potato Hash. It was a sunny Saturday morning, and I was flipping through an old, dusty cookbook that I had found tucked away in the back of my pantry. As I turned the pages, my eyes landed on a simple yet enticing recipe that caught my attention.

The recipe called for a medley of ingredients that I already had on hand – eggs, sausage, peppers, potatoes, and a few spices. It seemed like the perfect dish to make for breakfast that day, so I decided to give it a try.

I carefully followed the instructions, dicing the potatoes and sautéing them with the sausage and peppers until they were tender and golden brown. I then cracked the eggs on top of the hash and popped the dish into the oven to bake.

As the aroma of the sizzling sausage and peppers filled my kitchen, I couldn't wait to take a bite of the finished dish. When I finally pulled it out of the oven, the eggs were perfectly cooked, with the yolks still slightly runny and the whites set. The hash was a beautiful golden color, and I knew that I had stumbled upon a winner.

I sat down at the table and took my first bite of the Baked Eggs with Sausage, Pepper, and Potato Hash. The flavors exploded in my mouth – the savory sausage, the sweet peppers, the tender potatoes, and the creamy eggs all melded together in perfect harmony. It was a breakfast dish like no other, and I knew that it would become a staple in my cooking repertoire.

From that day on, I made the Baked Eggs with Sausage, Pepper, and Potato Hash recipe regularly, tweaking it here and there to suit my tastes. Sometimes I would add a sprinkle of cheese on top, or a dash of hot sauce for an extra kick. Other times, I would swap out the sausage for bacon, or the peppers for mushrooms. But no matter how I changed it up, the dish always turned out delicious.

Over the years, I shared the recipe with friends and family, who all raved about how tasty it was. They would often ask me where I had learned to make such a unique and flavorful dish, and I would simply smile and say that it was a happy accident – a serendipitous discovery in an old, forgotten cookbook.

But the truth was, the recipe for Baked Eggs with Sausage, Pepper, and Potato Hash had become a symbol of my culinary journey. It represented my love for cooking, my willingness to experiment and try new things, and my appreciation for the simple pleasures of a homemade meal shared with loved ones.

As I sit here now, reminiscing about that fateful day when I stumbled upon the recipe, I am filled with gratitude for all the wonderful experiences and memories that cooking has brought into my life. And I know that as long as I have a kitchen to cook in and a pantry full of ingredients, I will continue to create delicious dishes that bring joy and comfort to those around me.

So if you ever find yourself looking for a hearty and satisfying breakfast dish to start your day off right, I highly recommend giving the Baked Eggs with Sausage, Pepper, and Potato Hash recipe a try. Who knows, it may just become a beloved favorite in your own cooking repertoire, just like it has in mine.