Crispy Potatoes Over Crumbled Sausage With Poached Egg 5fix Food

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

CRISPY POTATOES OVER CRUMBLED SAUSAGE WITH POACHED EGG #5FIX

Steps:

• Cook sausage over medium-high heat until browned. Add three of the chopped onions to sausage and heat an additional minute. Remove from pan.
• In a non-stick skillet, heat 3 cups of water.
• Divide potatoes into 4 portions and add to skillet. Heat potatoes over medium-high heat until crispy and golden, about 5 to 6 minutes. Flip and repeat on other side.
• To poach eggs:.
• One by one, crack each egg onto saucer. Bring water to a boil, and reduce to a simmer.
• Carefully slip each egg into the simmering water. With a spoon, gently nudge the egg whites closer to their yolks.
• Immediately cover with a lid and turn off heat. Cook 3 to 5 minutes, depending on firmness desired.
• Lift each egg from the water with a slotted spoon. Drain well.
• Divide sausage into fourths and scoop onto plate. Top with potatoes and 1/4 cup shredded cheese. Top with poached eggs and sprinkle with remaining chopped green onion.

CRISPY POTATOES WITH CHEESY EGGS

Steps:

• Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
• While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
• In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
• Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.

CHEESY SAUSAGE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary. , Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add the sausage mixture and stir gently. Sprinkle with cheese. , Bake, uncovered, at 350° until cheese is melted, 5-7 minutes.

CHEESY POTATO & ITALIAN SAUSAGE BALLS #5FIX

Steps:

• Combine potatoes, sausage, cheese, pesto and 1/2 cup of bread crumbs in a mixing bowl. Mix thoroughly.
• With wet hands, roll potato mixture into 1 1/2 inch balls. Place remaining bread crumbs on a large plate. Roll each potato ball in bread crumbs. Make sure they are evenly coated.
• Place poatao balls on a large plate or pan and put in fridge for at least 30 minutes or until ready to use.
• Meanwhile, preheat oven to 380 degrees.
• Place potato balls on a large non-stick cookie sheet. Bake for 20 minutes and golden brown.
• **serve with your favorite marinara sauce**.

POACHED EGGS ON CHEESY PROSCIUTTO POTATO CAKES #5FIX

Steps:

• 1. In a medium bowl, add the Simply Potatoes Traditional Mashed Potatoes, chopped proscuitto, shredded gruyere, and 2 of the eggs. Combine well.
• 2. Divide potato mixture into 8 portions. Shape each portion into flat pancake-shaped rounds about 1/2" thick.
• 3. Heat butter in a skillet over medium heat. When butter starts to sizzle, fry each potato cake until brown, then turn and fry on other side.
• 4. While the potato cakes are cooking, poach 8 eggs.
• 5. Top each fried potato cake with a poached egg. If desired, garnish with additional shredded cheese and chopped prosciutto.

SAUSAGE PIE IN CRISPY POTATO CRUST

Steps:

• For the crust: Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with nonstick spray.
• Spread the hash browns over a layer of paper towels to air-dry for 10 to 15 minutes (alternatively, you can press them vigorously between layers of paper towels 2 to 3 times).
• In a medium bowl, stir the dried hash browns, melted butter, Parmesan and pepper together. Press the mixture into the base and evenly up the sides of the prepared skillet. Transfer to the oven and bake until the potatoes begin to become golden brown and crisp, about 15 minutes.
• Meanwhile, for the filling: Toss the sausage, scallions and 3/4 cup of the Cheddar in a medium bowl to combine.
• In another medium bowl, whisk together the eggs, half-and-half, salt, pepper and hot sauce, if using.
• Carefully press the sausage mixture into the browned crust. Pour the egg mixture over the sausage and sprinkle with the remaining 1/4 cup Cheddar. Carefully transfer the skillet to the oven. Bake until the crust is deeply browned and very crisp and the filling appears set when you gently shake the skillet, 35 to 40 minutes. Cool at least 10 minutes before slicing and serving. Serve warm or at room temperature.

SAUSAGE-POTATO BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. , Arrange half the potatoes in a greased 8-in. square baking dish; sprinkle with salt, pepper and half the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos. , In a small bowl, whisk eggs, milk, chives and thyme; pour over pimientos., Cover and bake 45-50 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting. Sprinkle with additional chives if desired.

CRISPY NACHOS POTATO BAKE #5FIX

Steps:

• Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink. Drain off excess oil into a cup, leaving 2 tablespoon behind. Add mushrooms and cook until softened.
• Meanwhile turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings. Mix 1/2 cup chorizo drippings with potatoes. Press potatoes over bottom and sides of dish, forming a crust. Bake 20 minutes or until browned.
• While potatoes are baking, beat eggs in a large bowl with condensed soup. Take crust out of oven and pour mushroom/chorizo mixture into crust. Pour egg/soup mixture into crust.
• Bake at 350 F for 45-50 minutes or until set. Let sit 15 minutes before cutting into wedges and serving. Eat with green salad.

SIMPLY POTATOES DICED POTATOES W/ONION-SAUSAGE SCALLOP #5FIX

Steps:

• In large frying pan, saute sausage and potatoes with onions until sausage no longer pink and potatoes slightly brown.
• Preheat oven 350*.
• Pour eggs, milk and flour into bowl or jar with lid. Mix well.
• Pour browned sausage and potatoes into 9 X 13 baking pan.
• Pour egg,milk, flour mixture over.
• Poke holes with knife throughout the mixture, so the liquid can.
• run down through the sausage and potatoes.
• Bake 35 minutes.