Crispy Potatoes Over Crumbled Sausage with Poached Egg 5fix
Transform your breakfast or brunch routine with this irresistible recipe for Crispy Potatoes Over Crumbled Sausage with Poached Egg. Perfectly golden, pan-fried russet potatoes provide the ultimate crispy base, while savory crumbled sausage adds a rich, meaty layer. Crowned with a silky, runny poached egg and a sprinkle of fresh chives, this hearty dish is as visually stunning as it is delicious. Ready in just 45 minutes, this simple yet satisfying recipe brings together bold flavors and contrasting textures for a restaurant-quality meal you can enjoy at home. Ideal for busy mornings or weekend indulgence, it’s a one-pan wonder that’s sure to impress!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 pound Ground sausage (Italian or breakfast)
- 4 large Eggs
- 2 tablespoons White vinegar
- 2 tablespoons Chives (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into 1/2-inch cubes. Place the potatoes in a bowl of cold water to remove excess starch for about 5 minutes. Drain and pat them dry with a clean towel.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potato cubes, spreading them out evenly in the skillet. Season with salt and black pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown on the outside and tender on the inside. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Crumble the ground sausage into the pan and cook over medium heat, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside, leaving any remaining drippings in the pan for flavor.
To poach the eggs, bring a medium saucepan of water to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl, then gently slide the egg into the water. Repeat with the remaining eggs. Let the eggs cook for 3-4 minutes, until the whites are just set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs and set them on a paper towel-lined plate.
To assemble, divide the crispy potatoes evenly among four plates. Sprinkle the crumbled sausage over the potatoes. Top each plate with a poached egg. Garnish with chopped chives for a fresh finish, if desired.
Serve immediately and enjoy this hearty and flavorful dish!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
