Cooking

Italian Sausage and Baked Potato Hash for Dinner, Lunch or Breakfast!

Breakfast for Dinner!

I do not like classic breakfast foods.  Mark, my husband, does.  It causes a bit of tension when the “Let’s have breakfast for dinner” idea comes up.  It causes eye rolling when everyone else is eating cereal and I am eating leftover pasta with meatballs.  The omelette station at a breakfast buffet is harrowing.  Breakfast casseroles, for the most part, make me gag.

What then is a girl to do for breakfast?  Truthfully, there are options aplenty, but I have my all-time favorite that has saved me at many a breakfast meal: the potato.  It is so versatile, can be prepared in countless ways and tastes great on its own or paired with vegetables or meats.

I saw a post for Baked Sweet Potato and Andouille Hash Browns  and had an ‘Eureka’ moment.  Here was my answer to breakfast for dinner, breakfast for breakfast and no raised eyebrows to worry about!

I made mine with Italian sausage and the result was wonderful.  I served it for dinner alongside Simple Roasted Broccolini.  Then, I had the leftovers for lunch!  

Adding the smoked paprika and sea salt to the potatoes

Adding the smoked paprika and sea salt to the potatoes

Seasoned potatoes on the parchment lined baking sheet

Seasoned potatoes on the parchment lined baking sheet

Italian Sausage and Baked Potato Hash

Original Recipe from Big Girls Small Kitchen

2 sweet potatoes, peeled and cut up into 1/2″ pieces
5-6 small Yukon gold potatoes, peeled and cut up into 1/2″ pieces.
3/4 tsp. smoked paprika
1 1/2 tsp. sea salt, divided
3 Italian sausage links (just over 1/2 lb)

Preheat oven to 400 F.

Place potatoes in a stockpot, and cover with water.  Add 1 tsp. salt to water.  Bring to a boil.  Reduce heat to medium.  Simmer 8-10 minutes, stirring potatoes occasionally to prevent them from sticking to bottom of pot.  Drain.  Return potatoes to pot.  Add 1/2 tsp sea salt and smoked paprika*.   Shake up the potatoes to coat them with salt and paprika, but also “smoosh” them a bit.  Spread the shaken potatoes onto a parchment-lined jelly roll pan.  Bake for 10 minutes.

While potatoes bake, remove skins from sausage links and cut/break into 1/2″ – 1″ pieces.

Increase oven temp to 425 F.  Remove potatoes from oven and scatter sausage pieces around potatoes.  Return to oven and bake for another 30 minutes.

*Note:  You can add a little olive oil to the potatoes with the paprika and sea salt, but be careful not to overdo it.

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