Feeling inspired by our herb garden at Inn on the Creek, a bed and breakfast in Jackson Hole Wy, we created a delicious variation of one of our regular dishes. A potato and egg bake is a proven winner for our guests and a terrific, filling way to start your morning. We started off by picking fresh tomatoes and bell peppers from our garden to impart a fresh, healthy flavor to this dish. Next, we harvested about 10 sage leaves for a great earth flavor that pairs well with the sausage. Follow the recipe below for a great summer brunch dish.
1 lb. All-natural pork sausage 6 eggs
1 cups milk 28 oz. Frozen hashed browns, thawed (Our favorite is Alexia Hashed Browns)
1/2 tbsp. fresh sage, minced 1 cup Irish cheddar cheese, shredded
1 cup cherry tomatoes, halved 1 cup monetary cheese, shredded
2 small bell peppers, diced 2 cups fresh spinach leaves
2 cloves garlic 2 tablespoons vegetable oil
1. Preheat oven to 350 degrees.
2. Brown the pork sausage in a large frying pan over medium heat with the minced sage. Once cooked through, remove the sausage and sage mixture.
3. In the same frying pan, warm 1 tbsp. vegetable oil over medium heat. Add the frozen hashed browns and sauté for 5 minutes. Transfer the hashed browns to a 13” x 9” glass Pyrex coated in cooking spray.
4. Next sauté the veggies in the same frying pan by first warming the remaining vegetable oil over medium heat. Add the garlic and bell peppers, season with salt & pepper and sauté for 4 minutes. Add the spinach and tomatoes for 2 minutes till the spinach is wilted.
5. Remove the vegetable mixture from the heat and allow to cool.
6. In a medium mixing bowl, whisk the eggs and milk together.
7. Add the sauté veggies and half the cheeses to the hashed browns and combine.
8. Pour the egg and milk mixture over the hashed brown mixture. Top with the remaining cheese.
9. Bake for 50 to 75 minutes until a knife comes out clean. Let set for 5 minutes and serve.