Oven Roasted Tomatoes with Onion Hash, Fried Egg, and Sausages
Oven Roasted Tomatoes with Onion Hash, Fried Egg, and Sausages requires approximately 45 minutes from start to finish. For $2.47 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 575 calories, 19g of protein, and 39g of fat. This recipe serves 4. 6 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. If you have baking potatoes, sea-salt, onion, and a few other ingredients on hand, you can make it. It is brought to you by Baker Bettie. It works well as a rather inexpensive main course. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is good. If you like this recipe, you might also like recipes such as Sausages with Warm Tomatoes and Hash Browns, Roasted Sausages With Balsamic Burst Tomatoes And Parmigiano-re, and Potato, Onion and Pepper Hash With Oven Poached Eggs.
Servings: 4
Ingredients:
1 1/2 lb baking potatoes
1 Tbsp balsamic vinegar
4 Tbsp butter
4 eggs
2 cups cherry or grape tomatoes
2 Tbsp olive oil
1 large onion, finely chopped
12 small breakfast sausage links
sea salt and freshly ground black pepper
Equipment:
pot
frying pan
roasting pan
baking pan
oven
Cooking instruction summary:
Peel and cook the potatoes in a large pot of slightly salted, boiling water, until almost cooked through. About 10 minutes. Drain well and coarsely mash.Melt butter in a large non-stick skillet and saute onion over medium low heat for 15 minutes until soft and golden. Add the potatoes to the pan with salt and pepper, to taste. Cook stirring and mashing the potatoes occasionally, for 15 to 20 minutes until well-browned and crisp around the edges.Meanwhile, put the sausages in a roasting pan and drizzle with half the oil, and roast in a 400 degree oven for 25 minutes.Half the tomatoes and put them in a shallow baking dish. Drizzle with the remaining oil and put them on the top shelf of the oven after the sausages have been cooking 5 minutes. Cook the tomatoes for 15 minutes, then drizzle over the balsamic vinegar and cook for 5 more minutes.Fry the eggs to your liking (I love a runny yolk!) and serve over the onion hash alongside the sausage and tomatoes.
Step by step:
1. Peel and cook the potatoes in a large pot of slightly salted, boiling water, until almost cooked through. About 10 minutes.
2. Drain well and coarsely mash.Melt butter in a large non-stick skillet and saute onion over medium low heat for 15 minutes until soft and golden.
3. Add the potatoes to the pan with salt and pepper, to taste. Cook stirring and mashing the potatoes occasionally, for 15 to 20 minutes until well-browned and crisp around the edges.Meanwhile, put the sausages in a roasting pan and drizzle with half the oil, and roast in a 400 degree oven for 25 minutes.Half the tomatoes and put them in a shallow baking dish.
4. Drizzle with the remaining oil and put them on the top shelf of the oven after the sausages have been cooking 5 minutes. Cook the tomatoes for 15 minutes, then drizzle over the balsamic vinegar and cook for 5 more minutes.Fry the eggs to your liking (I love a runny yolk!) and serve over the onion hash alongside the sausage and tomatoes.
Nutrition Information:
covered percent of daily need
