Potato and egg bake, with sausage (soysage) and avocado

Baked breakfast hash with avocado

One of the things I love most about leftovers is how it opens up a world of cuisine fusion possibilities.  Nothing too radical, but the putting together of things in a less than traditional way that is tasty and has some links back to a classic.  So here are the things I needed to use up today (it was also a Monday and I do try to be meatless first thing in a week, so if I don’t manage it again I know I started it in the right vein!): cold roasted potatoes, soysages, eggs, cavolo nero, avocado.  The things that popped into my head were – breakfast hash (potato, eggs, soysages) and huevos rancheros (eggs, cavolo nero, avocado).  Why not a combination of the two?  A sort of spicy and tomatoey potato bake, with the cavolo nero in there and a egg baked in, topped with crispy soysage crumb, and slices of avocado.  It sounded pretty good in my head, and I have to say it was delicious.  I’d say no need for tortilla because of the potato (although if you’ve got some, dipping in the egg is lush), unless you’ve only got a little cooked potato and you want to bulk out the carbs.  You could easily have this for breakfast if you wanted.  We had it for dinner because it is substantial enough, and who doesn’t like having breakfast at dinnertime?

Potato and egg bake, with sausage (soysage) and avocado

Prep time 5 minutes Cook time 30 minutes Makes 4 adult servings

  • 1 tsp oil
  • 1 small onion, diced
  • 1 small pepper any colour, diced
  • a handful of dark green cabbage, chopped finely (I used cavolo nero)
  • 400-500g cooked potatoes (roasted or boiled), diced
  • 1 tbsp smoked paprika
  • 250ml passata
  • salt and pepper
  • 4 sausages, cooked and sliced (I used Dragonfly soysages)
  • 4 eggs
  • 1 medium avocado, sliced
  • sriracha or other hot sauce (I’d say essential!  But probably optional)
  • fresh gluten-free bread or corn tortillas (optional)

You can make this from scratch by cooking the potatoes and sausages just ahead of the following instructions.  In a small pan heat the oil and soften the onion and pepper for 5-10 minutes until soft and golden.  Mix in the cavolo nero, cooked potatoes and the smoked paprika.  Now stir through the passata and season with salt and pepper.  Tip the mixture into a small ovenproof dish and top with the sliced cooked sausage.  Bake in the oven for 10 minutes.  Remove the dish from the oven and make 4 small wells in the tomato and potato mixture.  Crack an egg into each well and bake in the oven for a further 10 minutes (this should leave you with solid whites and creamy yolks, so if you prefer a softer or harder egg adjust cooking time a couple of minutes either side).  Plate up each portion to include one egg, and top with sliced avocado.  Serve with hot sauce, and bread or tortillas if desired.


2 thoughts on “Potato and egg bake, with sausage (soysage) and avocado

  1. I love breakfast for dinner! It just seems… casual and fun, for some reason! This bake looks wonderful. I completely agree that baked dishes like this are awesome for using up leftover bits and pieces in the fridge! x

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