Best 4 Crispy Potatoes Over Crumbled Sausage With Poached Egg 5fix Recipes
**Crispy Potatoes Over Crumbled Sausage with Poached Egg: A Culinary Symphony of Flavors and Textures**
Prepare to tantalize your taste buds with a delectable dish that harmoniously blends crispy potatoes, succulent sausage, and a perfectly poached egg. This culinary masterpiece is a symphony of flavors and textures, offering a delightful interplay of crispy, savory, and rich elements. The crispy potatoes, roasted to golden perfection, provide a satisfying crunch that contrasts beautifully with the tender, juicy sausage. The poached egg, with its soft, runny yolk, adds a luscious creaminess that elevates the dish to new heights. This recipe is a true testament to the art of simple yet stunning cooking, showcasing how a few carefully selected ingredients can come together to create a dish that is both visually appealing and incredibly delicious.
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CHEESY SAUSAGE POTATOES
For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes-everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. -Linda Hill, Marseilles, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 252 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
CRISPY POTATOES OVER CRUMBLED SAUSAGE WITH POACHED EGG #5FIX
Make and share this Crispy Potatoes over Crumbled Sausage With Poached Egg #5FIX recipe from Food.com.
Provided by tambocos
Categories Potato
Time 20m
Yield 4 Portions, 4 serving(s)
Number Of Ingredients 5
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.
CHEESY POTATO & ITALIAN SAUSAGE BALLS #5FIX
5-Ingredient Fix Contest Entry. Who knew that 5 ingredients could pack such a punch of flavor! These little treats scream Mama Mia that's a tasty tater ball! They are crispy on the outside and soft and gooey on the inside. They are the perfect appetizer for any occasion. The best thing about these delightful balls of yumminess is that the kids will flip over these as well as the grown-ups.
Provided by logansw
Categories Potato
Time 30m
Yield 32 appetizers, 8 serving(s)
Number Of Ingredients 5
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**.
Tips:
- For the perfect crispy potatoes, use a variety of potatoes, such as Yukon Gold, Red Potatoes, and Russet Potatoes. Cut them into even-sized cubes so they cook evenly.
- To get the sausage nice and crispy, cook it over medium-high heat until it's browned and cooked through.
- When poaching the eggs, make sure the water is simmering gently, not boiling. This will help the eggs cook evenly and prevent them from becoming tough.
- To make the parsley sauce, use fresh parsley for the best flavor. If you don't have fresh parsley, you can use dried parsley, but it won't be as flavorful.
- Serve the potatoes, sausage, and eggs immediately topped with the parsley sauce. This dish is best enjoyed hot.
Conclusion:
This recipe for crispy potatoes over crumbled sausage with poached eggs is a delicious and easy-to-make breakfast, lunch, or dinner. The potatoes are crispy on the outside and fluffy on the inside, the sausage is savory and flavorful, and the eggs are perfectly poached. The parsley sauce adds a bright and herbaceous flavor to the dish. This recipe is sure to please everyone at your table.
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